madcow_number_6
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- May 28, 2010
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Going to do my first all grain and make AHS's Imperial Stout next weekend. The Plan is to bulk age it for several months and then bottle it in 22's about September so it'll carb up for christmas time. White Labs says my London Ale yeast should stay between 65-71. My question is: Is this for the entire duration of the time spent before bottling? I would like to be able to free up my fermentaion chamber for more brews this summer and put the carboy with the Imperial Stout in a closet at room temp (75-78) to age. Will doing this contribute any off flavors?
Thanks and Cheers
Thanks and Cheers