I've brewed a mild ale with the following ingredients- Specialty Grain- .125 lbs. Simpsons Chocolate
.25 lbs. Crisp Amber Malt
.25 lbs.Crisp Brown Malt
Fermentables- 3.15 lbs. Amber Malt Syrup
1 lbs Amber Dry Malt Extract
Hops and Flavoring- 1 oz. Kent Goldings
Yeast- Wyeast 1275 Thames Valley Ale
I fermented for 3 weeks and bottle conditioned ( in a water bath) at 70 degrees for 4 weeks. My wife and I are pleased with the results at this point. Can you guys tell me about how long the quality of my beer will continue to improve if I continue to condition at 70 degrees? At some point it won't get any better right? Thanks in advance.