This is my third go at home brewing, so I'm still near the bottom of the famous learning curve. This time I'm on day 3 of fermentation using the complete Coopers kit having used the supplied yeast and Brew Enhancer II. So, having to ferment at room temp like I am...around 76 to 78 F, should I be concerned about possible off-flavors? I'm getting the impression after spending some time on this forum that I can maybe decrease that possibility by letting the wort remain in the fermenter to condition for a week or so after fermentation completes which I'll confirm via multiple hydrometer readings. I guess that's my plan right now...give it some time to clean up before bottling. Then, how long should the bottles remain at room temp before refrigerating, or is that even recommended until the beer has been in the bottle much longer? I'm just trying to figure out what my strategy ought to be since I probably should have done this one a few months ago!