it’s been conditioning at that temp for 4 weeks, i figure i can just adjust the amount of sugar and have at it, right?
Why are you cold conditioning an ale for four weeks? I’d have bottled first. But yes you can bottle, I’d bring the bottles to a warmer temp so the yeast can work quickly. Then you can go back to the lower temp to clear the beer again.
+1 to Lennie’s advice.
I believe it has to do with Scottish tradition and enhancing malt character. It’s the Twon Hall kit and that’s what they discuss as a historical way bulk age this style of beer for a bit. I don’t normally crash cool ales for more than few days.
[quote=“beerwench”]i figure i can just adjust the amount of sugar and have at it, right?[/quote]Use the highest temp that the beer reached after terminal gravity, not the temp it’s sitting at now (or you’ll under-carb).
