Wicked_Magik
Member
This may be a no-brainer, but is there any reason to actively maintain a certain temp, AFTER fermentation has completed, but before you bottle/rack/keg etc?
In other words, do I need to worry about my beer creeping +/- 5 degrees after fermentation has finished (known via hydrometer)?
In other words, do I need to worry about my beer creeping +/- 5 degrees after fermentation has finished (known via hydrometer)?