I'm a relative novice. I've brewed 4 mini-mash batches and I'm about to make the switch to all grain.
I've read on here that 3 weeks at 70 is not enough. The carbed beer most then be chilled for 48 hours minimum in order to properly absorb the c02. I have found this to be true (anyone confirm?).
My question is: If I chill a carbed beer for 48 hours and then bring it back up to room temperature for a day or so (to transport), does it need to be chilled for 48 hours again in order to retain carbonation when I crack and pour it?