Originally Posted by Revvy
Don't worry about it....temp control is really only crucial in the first 24-36 hours of PRIMARY fermentation...That's when off flavors from the yeasts can develop...bottle storage/conditioning temps really aren't something to worry about...If you can get them into the 70's that's optimum...but no harm will come if they are not.
I always love reading your posts Revvy. Makes me worry a little less.
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."
Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus