jaquiss2005
Well-Known Member
Been brewing for a while now and set up a brew fridge recently to control temperature via an inkbird. Usually leave beer to ferment for around a fortnight and then rack off and leave another fortnight before bottling or putting in a pressure barrel. Should barrel / bottles be kept and a specific temperature at this stage, and if so why and for how long? Normally just brew basic beers (pale malt & crystal) or porter style.
