Cooler temps are here and my "beer barn" is not heated. In BeerSmith you can adjust the amount of priming sugar based on beer temp. Will I run into a problem bottling the beer at 47* then bringing that bottled beer into the basement for conditioning @ 65-70*?
It seems like there shouldn't be any difference since as the beer warms, the yeast should reactivate, munch on the sugar and do their thing with CO2. At the same time, I am pretty new to this so I may not really understand the affect of cold, warm and bottling.
It seems like there shouldn't be any difference since as the beer warms, the yeast should reactivate, munch on the sugar and do their thing with CO2. At the same time, I am pretty new to this so I may not really understand the affect of cold, warm and bottling.