I brewed this batch(NB Irish Red) on the 10, racked to secondary on 15 and today I’m considering bottling. I moved the carboy into the kitchen (78F) from fermentation chamber. Looks like I have some air lock activity now. I’m guessing from the move?
My questions are:
Should I bottle now? (1-2-3)
If not could I leave the carboy covered from sunlight at this temp and maybe bottle in a few more days?
Is 78F room temp ok now? It was at 64F during primary fermentation.