I have been using a fermentation chamber set at 64* for two weeks and then to the basement for an additional 2 wks (prior to bottling) where the temp can fluctuate from 65 in the winter to low 70's in the summer. I now have the ability to age 5+ carboys long term (got a commercial refrig at a fire sale price). What would be a good temp to set? I have read cellar temps (55), but would like the wisdom on this forum for their thoughts on the subject.
Thanks in advance!
Thanks in advance!