I just corked about 20, 750ml Belgian bottles with a Belgian ale. Should I shoot for the temp I fermented them or some other temp or just let them sit in the basement 62-65F?
I have a picture of them in my gallery but I am unable to get it here except as a super-duper close up.
What do you think?
I have a picture of them in my gallery but I am unable to get it here except as a super-duper close up.
What do you think?