Bottle conditioning… Cold or warm

[Vallka]

OK, so I have a few batches in bottles and one soon to be bottled. Is it better to cold condition them in the fridge or warm condition them in my shop which holds a temperature of about 20°C
I have an Amber, brown ale, pale ale in the IPA coming up soon.

 

[GFHomebrew]

Straight after bottling keep em in 20c for a week or two for carbonation then store em cool if you can. That was my bottleing method.

 

[Nosybear]

You want to keep them warm for ten to fourteen days at least. Here's why: You have yeast trying to ferment the priming sugar in a very hostile environment full of acid, alcohol and as they work, carbon dioxide. The warmth helps the yeast get through their final act. I don't store cool afterward, might have some adverse effect on shelf life but I don't really care about that.

 

[jeffpn]

Yup. It'll take forever to carbonate if you try to do it cool.

 

[The Green Man]

Mine stay in my fermentation chamber at 17-18c for two weeks, then I drop the temp to 11-12c for as long as I have them. I whack a few in the fridge before drinking. Seems to do the trick. Wish I had bigger ferm' chamber and dedicated fridge for bottle conditioning though...