Originally Posted by BrewU
I have had an ESB in the primary for 5 days at about 61 F. I used Nottingham yeast. Air-lock bubling has slowed to about 2 air bubbles per minute. So far so good. Should i let my wort warm up now or keep it at lower temps? Room temp is about 66 F.
Second question, can i keep my bottled beer at room temp (68F) until i am ready to drink it?
Yes and yes. The critical time for your beer during the fermentation is the first 2 to 4 days as the yeast eat through the easy sugars. now that your beer is beyond that stage letting it warm will help encourage the yeast to complete the more difficult compounds and bring you to FG.
Once you have the beer bottled you can store them at room temperature or below. I have mine at 72F and have stored lots of them for over a year.