o14Getz
New Member
I have a very late Ocktoberfest about to be bottled. It has cold conditioned at ~34 F for about 8 weeks. I am going to bottle it soon as I haven't bought my corny rebuild kits and other kegging equipment. Do I need to let the Secondary warm back up to fermenting temperatures before I add the sugar and bottle? And what if it starts fermenting again if I do. (I have a batch I took out to warm up and it started bubbling a fair amount again.)
The yeast I'm using is...
Batch #1 & #2
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F
Batch #3 & #4 (Winter Ale)
1728 Scottish Ale Yeast
The yeast I'm using is...
Batch #1 & #2
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F
Batch #3 & #4 (Winter Ale)
1728 Scottish Ale Yeast