Just bottled a sweet stout over the weekend after about a month in my primary. Started at 1.075 that included 14oz of lactose in the mix. Hit my target finish at 1.023. I used Wyeast 1098 British and my temps in the basement were right around 63 until the final week when I moved the bucket closer to my hot water heater and furnace and increased to 65 for the finish. I know 63 is low end for the strain but my last hydro sample taste assured me all went well.
Now that I've bottled with 4oz of priming sugar, my boxes are off the floor at 63 degrees again. I'm sure they will carbonate up just fine, but was curious if, for instance, I moved them upstairs to the living area at 70.. what affect would this have after a month of fermentation in a lower range?
I really don't have a good place to store 28 bombers outside of the basement unless it would make a significant difference in the finished product. Just wondering if anybody switches up location when the beer hits the bottles and why.
Now that I've bottled with 4oz of priming sugar, my boxes are off the floor at 63 degrees again. I'm sure they will carbonate up just fine, but was curious if, for instance, I moved them upstairs to the living area at 70.. what affect would this have after a month of fermentation in a lower range?
I really don't have a good place to store 28 bombers outside of the basement unless it would make a significant difference in the finished product. Just wondering if anybody switches up location when the beer hits the bottles and why.