My husband is working on making his first batch ever. He bought a kit that is called Flat Tire. It's supposed to be similar to Fat Tire. It spent a week in the bucket in a room that was in the 60's temperature wise (it bubbled nicely). On Sunday he moved it to the carboy and placed it in the same location. A person on another forum is advising him to move the carboy to a cooler location (about 56-57 degrees) and leave it there for 2-3 weeks to make better beer. Does that make sense to you guys? Also, once he bottles it, how long should it stay in he bottles, and at what temperature should it be stored at in the bottles?
Thanks for the help.
Jody
Thanks for the help.
Jody