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
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