bernerbrau

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I decided to condition my blonde biscuit ale outdoors. The outside temperature here fluctuates between the 30s some nights and the mid 70s during some days. I bottled it 3 weeks ago, and there's almost no carbonation. I used 2/3c corn sugar to prime.

I'm just making sure I didn't deactivate the yeast by leaving it out in the cold, and that it'll carb in due time.

Anyone else outdoor condition their beer?

Sea

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30's will cause the yeast to go dormant, but shouldn't kill it. Let the beer sit at room temp for a few weeks. Carbing should always be done at room temps.

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Parker36

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I wouldn't condition outside because the temper fluctuations are predictably unpredictable. I'm thinking you may have to use those little CO2 tabs

ifishsum

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If you're only hitting mid 70s on some days, it's going to take a lot longer to carb than 3 weeks, especially with stressed yeast from temperature drops. I'd at least let them sit inside at 70 for 3 weeks, after that it might be okay to store them outside.

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WBC

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Outdoor temperatures swing too wildly. Yeast can not work well this way. You need control of temperature when fermenting, conditioning and carbing.

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WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
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“If you find yourself in a hole, the first thing to do is stop digging”

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quickerNu

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Your beer is a baby that likes to be taken care of. Those yeasties are alive. How well would you do your job if forced to work 24/7 outdoors?
Meanie.


Credit for this post goes to drinking an entire bottle of evan williams tonight......

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BarleyWater

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Mmmmm... good ol' EW, my oh my the memories (or lack there of) that brings back.

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bernerbrau

Recipes 

Oh well, brought them back inside. Indoor temps are usually around 75, so I was hoping that before the winter chill I could get some carbing minus some of the high temp flavors. But, I used Cooper Ale Yeast so that may be OK.

Actually I might do better. Currently I sit in a poorly-lit office all day. Some time outdoors has got to be an improvement.

Letting the alcohol talk for you is how feelings get hurt

conpewter

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You won't get high alcohol flavors from the fermentation of priming sugar, there's really not enough of it.

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WBC

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Your out door temps could be used to advantage. I bet that this water (if kept in the shade) would be well below fermentation temperatures. If you had a tank or bucket of water outside and made an indoor water bath you could use a temperature controller and a pump to keep the indoor water bath temperature at optimum fermentation temperature. Just use a copper coil in the water bath to exchange outdoor water temperature when the controller makes the pump run.

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Cheers,
WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor

“If you find yourself in a hole, the first thing to do is stop digging”

“Good judgment comes from experience, and a lotta that comes from bad judgment”