Originally Posted by McLovinBeast57
I will definitely remember this for my next batch! The room I ferment in usually stays at a perfect temperature at night while the basement gets pretty cold during the winter.
Will moving the carboy in the morning/night affect fermentation at all?
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Leave your fermentor in the basement for about three days. Since you are using a sealed carboy bubbles in the airlock is an indicator of fermentation activity. When the bubbling slows to about one per 30 seconds return the fermentor to living quarters temperature. Let the beer warm and the yeast will finish and clean up natural off flavors of fermentation.
Slosh as little as possible to retain the CO2 layer and the krausen ring. If you slosh or swirl, the krausen ring (dried gunk) will break loose and forever float. Some of these floaties can end up in keg or bottling bucket.
Fusel alcohols produced by a short time at high ferment temp may not be noticeable after four weeks of bottle conditioning. 70° to 75° is a good temp for conditioning.