I am getting ready to bottle my third batch, the Petit Saison d’ete extract kit.
Now, it is pretty cold here currently in Atlanta. The temperature of my beer during first three days of fermentation was around 62-65F, which is the lower range of the optimal yeast temperature written on the package (Safale BE 134): 64-82F.
For the last week and a half, my beer temperature has been around 58F according to the stick on thermometer, pretty cold. (room temp is between 63F at night and 67F during the day).
I am going to bottle it. Should I (gently) try to raise the temperature of my beer before bottling, so the suspended yeast will be more active to carbonate the bottles? I could raise the beer temp to about 65F or so, by putting a space heater close to the fermentation bucket? Or is it better not to mess with the temperature at this point?