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I have had in in the fridge for three months and ready to bottle soon. My question is do i take it out of the fridge and bring it up to 65 degrees or so for a day ot two before priming and bottling? Then do i let it carb around 65 or should i put itrigth back in the fridge for a month? Thanks...

Brewed a brewers best oktoberfeast this weekend. It came with lager yeast but stated it could be fermented as an ale. I intended to lager it, but the challenge i have is the initial fermentation temp is 50 to 53 degrees. My basement is about 65 degrees which is in the ale temperature region...

An anyone explain what this is, how to do it and the benefits? I have read a lot of posts about it and just don't understand the process. Thanks in advance!

Have only done about 3 batches so still leaning. This past week I did a 5 gallon wheat extract and a 5 gallon brewers best IPA. The wheat beer was in a bucket fermentor and had very little bubbling in the air lock, maybe 12 hours and very slow. The IPA is in a glass carboy with a blow off...

I am on my second batch and am making a Munich Helles. Looks darker then I expected but think it is ok. I did primary for three weeks and it has been lagering for about a month and a half t around 32 degrees. I am about to bottle, but wondering if once I bottle should I store at around...