jbambuti
Well-Known Member
I just bottled a Wee Heavy that fermented for 3 weeks at about 60 degrees. I used Nottingham because of its ability to ferment at lower temps. I know that bottle carbing at the same temp will take longer, but I'm wondering if I'm doing my beer a disservice by not carbing at 70 degrees. I figured I should carb at the same temperature as I fermented. The beer met its final OG with no problem. As this is a big beer that needs to age for at least a couple of months, I'm not particularly concerned with quick carbonation. I just want to be sure that I'm not doing anything that will hinder long-term carbonation prospects.
Thanks in advance.
Thanks in advance.