OK, I'm a new brewer- this is only my second batch- and I tried to do a search on my question, but haven't been successful sifting through the thousands of threads and hoping someone can help.
I am brewing a coffee stout from a kit and the kit says to bottle at room temps (70 to 75 degrees) for at least 10 days. Them it says this varies for different beers and I know the instructions are pretty general- meant to apply to all their beer kits generally. I've heard people keeping it at room temps for longer and even shorter before putting in the fridge to condition another week or two.
I know it's personal choice, but is there a chart or something out there that shows generally how long to carbonate (from refining sugars) at room temp before refrigeration from beer type to beer type? I'm the type of person that likes details, charts, and exact formulas and methods to at least start from as a baseline so I can modify later as I experiment and make it more an art-form.
I don't want it to over carbonate, but I want it to finish to a good carbonation level prior to refrigeration. What does everyone out there do? Tips? Suggestions? Preferences?