I brewed my first batch of beer recently
its a lager that has been fermenting for about 9 days. It started off in my cold basement at 55-60 degrees and had a slow fermentation but ended moving it upstairs after 2 days because i realized i was not using a lager yeast. The upstairs beer temp has been in the 65 degree area for the past 7 days.
i forgot to take the original specific gravity of the beer before pitching the yeast. The specific gravity today is around 1.010. I was wonderig if the specific gravity and time are low enough to start bottling my beer?
i will be storing them in my cold basement which should help keep the pressure on the bottles down, but i wanted to make sure everything was ok so si didnt have exploding bottles.