I've been avoiding bottling just recently, though have a whole load to do for my son coming up
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The festbier was fermented outside early new year in the back shed, with the temperature stable over all but day 3 or 4, temperature was 9 to 11 deg, though on one day it went up to about 14 deg briefly I think. I realise that's a bit lower than the CML Hell yeast normal fermentation temperature but I was aiming to really keep a lid on the fermentation, keep it slow. After I think about 3 weeks I brought it in and warmed to 18 deg before lagering. Interestingly I've recently made a modification of the same festbier using Red X malt and it's not clearing with lagering as expected, so I'm thinking of taking it back up to 18 deg again for a couple of days for another diactyl rest and then cool back to 0.1 deg which is where it is at the moment.
Anna