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?
Second question, can i keep my bottled beer at room temp (68F) until i am ready to drink it?