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2 years 9 weeks ago
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5 days 18 hours ago
Bottle conditioning beer that fermented below room temperature
August 22, 2009 - 10:20am
So, I've finally got a freezer with a temperature controller, and I'm fermenting stuff in the 60's and soon I'll be making Lagers. Occasionally, I won't be kegging, so when I bottle condition, should I do that at the same temperature as my fermentation, or should I go room temperature like I used to do before I had any temperature control?
August 24, 2009 - 9:35am
#2
I agree with Orion on this one. Tucked in the back of the closet is the best place for these guys. Unless its the Lager's you speak of, I would keep those bad boys cool.
August 28, 2009 - 1:33am
#3
i agree..i had a beer i made last year..that although didnt taste "bad"..it wasnt what i was looking for and never carbonated
i had 4 bottles left (hey..drink what you got right?)..i opened 1 up 2 nights ago and bam..it had carbonated..and basically tasted like a very smooth barley wine (was supposed to be a double red)..
i also have 1 bottle left of a baltic porter i made..its almost 2 years now aged...gonna open it very very soon and see how it is
most beers are good conditioned around 4 weeks though
Let the bottles referment at "cool" room temps. (Just find the cold place in your house and let them hang out for a couple of weeks).