Brewing a winter warmer. 1st week in primary was 68ish degrees. Very active fermentation for the first few days. Transferred to secondary after a week and it’s been there for 3 weeks now. Need to bottle soon. It’s been a lot colder than normal so probably closer to 60 degrees in secondary. Not sure the yeast are happy. How do I make sure yeast is alive and bottles will carbonate?
I don’t think you have to worry about it. Yeast do pretty well with cooler temperatures - that’s why you’re supposed to store packages of it in the refrigerator.
