Originally Posted by Piotr
I've read that some commercial belgian breweries keep their beers in 80-90F for two weeks after bottling.
Is it wotht trying in homebrew, or is it just commercial practice, to sell beer faster?
- Westmalle bottle conditions at 70-73* (two weeks for dubbel, three for tripel)
- Orval conditions at 59* (5 weeks)
- Rochefort at 73* (ten days)
- Westvletern is the highest at 79* (Blond=8 days; 8=10 days; 12=12 days)
- In "Brew Like a Monk", it is recommened to bottle condition in a warm room (in the 70-73* range) until carbonated, then at cellaring temps (55ish) after that
Hope that helps