Hey Guys,
Total n00b here. I have read a lot about how important it is to maintain the proper temperature during fermentation. How long do you have to maintain these temperatures? In other words, once my fermentation is complete, but I am still 'aging' the beer in the carboy can I let the temperature go up to room temp or will this still potentially result in esters and/or off flavors?
Total n00b here. I have read a lot about how important it is to maintain the proper temperature during fermentation. How long do you have to maintain these temperatures? In other words, once my fermentation is complete, but I am still 'aging' the beer in the carboy can I let the temperature go up to room temp or will this still potentially result in esters and/or off flavors?