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Is it best to keep freshly bottled beers at a warmish temperature to help carbonation before cooling and conditioning? Thanks.

Homebrewers like fiddling with their equipment... I was thinking of recirculating my mash so I could do multi-step (temperature) mashing, and wondering if anyone on here has done this? I was thinking of taking the mash from the bottom of the tun, through a small pump and into a metal coil...