EcuPirate07
Beer is a food group
So I have about 5 brews under my belt but im def. still a noob. My question is I have my scottish ale sitting in a bath wash so I could get the temp down to start ferment. After fermentation is done, i.e. 5-7 days can i age it at room temp? or does it need to keep in the mid 60's the whole time until I keg it? Cause from my understanding it needs to be in the mid 60's to ferment for the yeast, but once the yeast is done doing its "thang" it dosent matter as long as it dosent get too high up in temp.......sorry for the rambling, any insight would be greatful.