ernie00
Well-Known Member
I'm getting ready to bottle my California common beer that fermented at 55F. I see that the temperature affects the size of sugar. All the other beers I did were at 68-70 F and then stored at the same temp... now this one is at 55F but will be stored with the other ones at 68-70. Does that affect the amount or it's the temperature at the moment of bottling that matters.
Thanks
Thanks