Bottle conditioning… Cold or warm

Discussion in 'General Brewing Discussions' started by Vallka, Sep 12, 2017.

  1. Vallka

    Vallka Well-Known Member

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    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.
     
  2. Trialben

    Trialben Well-Known Member

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    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:).
     
  3. Nosybear

    Nosybear Well-Known Member

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    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.
     
  4. jeffpn

    jeffpn Well-Known Member

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    Yup. It'll take forever to carbonate if you try to do it cool.
     
  5. The Green Man

    The Green Man Active Member

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    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...
     

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