I brewed up 3 batches of beer on Saturday.
1 was a Saison with #3711 French Saison, the OG was 1.042 and after only 5 days the gravity is down to 1.004
The next beer was a Belgian Dark Strong Ale with #1214 Abbey Ale with an OG of 1.088 and a FG of 1.012
The 3rd beer was a party-gyle of the first with a OG of 1.044 and a FG of 1.010 also with Abbey Ale #1214
All 3 of these have been sitting in a spare bathroom with an ambient temperature of 70-72F since brewing. I plan to condition them before bottling (the Saison and light Belgian for 4 weeks, the Dark Strong for a few months) What temperature is better now that most of the fermentation is complete the same 70-72F or my standard fermentation room that sits around 63F?
1 was a Saison with #3711 French Saison, the OG was 1.042 and after only 5 days the gravity is down to 1.004
The next beer was a Belgian Dark Strong Ale with #1214 Abbey Ale with an OG of 1.088 and a FG of 1.012
The 3rd beer was a party-gyle of the first with a OG of 1.044 and a FG of 1.010 also with Abbey Ale #1214
All 3 of these have been sitting in a spare bathroom with an ambient temperature of 70-72F since brewing. I plan to condition them before bottling (the Saison and light Belgian for 4 weeks, the Dark Strong for a few months) What temperature is better now that most of the fermentation is complete the same 70-72F or my standard fermentation room that sits around 63F?
