Stoopidwon
Well-Known Member
I've searched and cant seem to find a good answer.
My Blonde Ale has fermented between 68-70 for 5 days, fermentaition has slowed, possibly stopped. Is there any benefit or problem with moving to my basement where is more like 62-64 degrees for the conditioning and secondary stage.
My Blonde Ale has fermented between 68-70 for 5 days, fermentaition has slowed, possibly stopped. Is there any benefit or problem with moving to my basement where is more like 62-64 degrees for the conditioning and secondary stage.