swackattack
Well-Known Member
Have a fermentation chamber that only fits 2 buckets, I'd like to free up a bucket and space in the chamber.
I have a breakfast stout thats been fermenting a little over 2 weeks. Ideally, I'd like to transfer to a keg-seat the lid with 30 PSI and age it longer term in my basement that swings a bit in tempeture (57-65) before putting it on tap. Being that fermentation is complete, how important is a constant temp at this point?
I have a breakfast stout thats been fermenting a little over 2 weeks. Ideally, I'd like to transfer to a keg-seat the lid with 30 PSI and age it longer term in my basement that swings a bit in tempeture (57-65) before putting it on tap. Being that fermentation is complete, how important is a constant temp at this point?