I am using the Spiced Holiday Ale recipe from this months's BYO magazine, just curious though if racking and bottling just after fermentation is complete is an okay thing like they say to do?
One more thing, the yeast I am using is White Labs London and optimum fermentation temp is 67-71, my home was in the 72-73 range yesterday but down in the 68-69 range today. Is this okay do you think and also in their recipe they say to raise the wort temp to around 70-72 for the last 1/3 of fermentation for diyactel resting. If my room temp for the first 2 days of fermentation was on the higher end of fermentation recomendations, is this a step I still need to do?
One more thing, the yeast I am using is White Labs London and optimum fermentation temp is 67-71, my home was in the 72-73 range yesterday but down in the 68-69 range today. Is this okay do you think and also in their recipe they say to raise the wort temp to around 70-72 for the last 1/3 of fermentation for diyactel resting. If my room temp for the first 2 days of fermentation was on the higher end of fermentation recomendations, is this a step I still need to do?