I'm brewing my first batch this weekend and I feel as though I understand the process pretty well. One question I still have is about over-carbonation.
I've read that after the beer is fully carbonated you could (should?) move the bottles to somewhere cooler so that the yeast goes dormant. Is this necessary, or can I leave my beer at room temp for extended periods of time until I'm ready to drink it?
It seems as though the yeast should stop when they run out of food in the bottles.
I've read that after the beer is fully carbonated you could (should?) move the bottles to somewhere cooler so that the yeast goes dormant. Is this necessary, or can I leave my beer at room temp for extended periods of time until I'm ready to drink it?
It seems as though the yeast should stop when they run out of food in the bottles.