I am a beginner and am using the 1-2-3 rule, after two weeks in the carboy I am ready to bottle. The issue I am concerned about is that the room the carboy was in may have been below 60 degrees... Should I just bottle it anyway or give it a few days in some warmer temp, but below 60?
The guy who bought the ingredients made that decision... I have typically been using spring water, but used tap water in the batch that is in the carboy now.
I bottled a batch of IPA a few weeks ago and when I removed the fermentation lock, I was expecting an etirely different aroma than what I was greeted with. I had a hint of what almost smelled like vinegar.
When I made the batch I used distilled water instead of tap or spring.
Any ideas?
I made a batch of pale ale and tranfered it from the plastic pail to a glass carboy after 6 days. Overnight it developed what looks like white mold. Is this normal? I tried to be pretty sterile so... Any advice?