Guys
Have now made a few beers with lots of help from here..
I am in the process of making a lager - a Stella Artois clone and have used Saflager 23 yeast.
I've kept the temp at near to 13 degrees for the last 2 weeks and it looks like fermentation is at last starting to slow considerably.
When I bottle the lager should I then keep the temp at the 13 to 15 degrees for conditioning/carbonation or should I raise it upto the more normal 18 to 24 for a week or two?
Thanks
Ged