I have a fermentation chamber and have a few questions on temperature during different stages.
On Ales, I have the temp set to the middle of the temp range for that yeast during active fermentation.
After fermentation slows should I bring temp to the top of the range or just leave it?
How long/gradual should I cold crash it after active fermentation?
Is it better to condition warmer and then cold crash or vice versa?
I have one chamber and a keezer, can I warm a lager up for a week or so while a ale is in primary, any ill effects?
Thanks and pre apologize if this has been answered, searched for a while and dint catch any answers.