Hey all I have a couple more (and hopefully last) questions for my first brew. It is now in the fermenter and the airlock has been bubbling for the past 2 days now. I've been using a swamp cooler and have done a good job of keeping it at around 65 F, +/- a couple degrees at times.
I think I remember reading somewhere that after the first few days when fermentation starts to slow I don't need to worry about the temperature as much and can let it go up to room temperature, which is 73 for the room its in. Would allowing the temperature to rise a bit help/hurt my beer at all in terms of clarity or taste? Or not really affect it?
Also once I bottle, what temperature range should I shoot for to condition? I know cooler equals slower carbonation but supposedly better taste, so would it not be advised to keep it in 75F or would it not matter much?
I think I remember reading somewhere that after the first few days when fermentation starts to slow I don't need to worry about the temperature as much and can let it go up to room temperature, which is 73 for the room its in. Would allowing the temperature to rise a bit help/hurt my beer at all in terms of clarity or taste? Or not really affect it?
Also once I bottle, what temperature range should I shoot for to condition? I know cooler equals slower carbonation but supposedly better taste, so would it not be advised to keep it in 75F or would it not matter much?