Just bottled a pale that has Nottingham yeast in it.. Question is should I condition at the same temp I brewed at (with the notts being a cooler yeast I brewed at around 16degC) or should I condition it at a higher temp???
For average gravity beers 70 degrees for 3 weeks is the minimum. After a day in the bottle I give the bottles a quick overturn to get the yeast in suspension.
Good judgement comes from experience, experience comes from bad judgement.