My ESB fermented in a cool spot: 59-63 deg. Today it went into mini kegs, and I now have a warmer(68-70), (hopefully) temperature controlled area I could put them to condition.
Would the yeast be negatively affected by a temp change now, or should they be left to condition in the cooler area?
I also have one keg that is only half full. Wil this still carbonate OK?
Would the yeast be negatively affected by a temp change now, or should they be left to condition in the cooler area?
I also have one keg that is only half full. Wil this still carbonate OK?