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CoreyG

Well-Known Member
Joined
Sep 25, 2010
Messages
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Location
Montreal
Hey I had a batch of guiness that I fermented at like 68 degree for 2 weeks, transferred it to a secondary and then got slammed by school and its been in the secondary for like 6 weeks.

So clearly, it should be bottled. Only thing is after the initial fermentation I got lazy and haven't been watching temp too closely, and I just check and its at 62 degrees.

Should I bring it up to like 68 degrees and then bottle or just bottle at the 62 degrees its at?

Thanks for wtv input or opinions u all an give

Corey
 
No reason to bring it to 68 for bottling, but it will carb up faster if you store it at 68 rather than 62.
 
Seconded; just bottle it then store it in an ever-so-slightly warmer place for 3 weeks to carb and condition...
 
I wouldn't worry about the temp at bottling but store it at a bit of a warmer temp so it doesn't take another 8 weeks to carb.
 
stouts and other dark beers take longer to condition bottle it let it sit for a while
 
+1 to just go ahead and bottle and...

SET IT AND FORGET IT
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