Originally Posted by Bricks41
For carbing bottles, yes you will need some place warmer! Usually 72F+
This was probably more of the question I wanted answered to be honest.
I think my beer cellar is idea for most things with fermenting but the bottling aspect concerns me. The bottles are also in the same room and odds are the temp in this room will go down as winter gets here.
I've got a batch of coffee porter that was fermented for 2 weeks, then bottled and sat for another 2 weeks. Sunday I opened the first bottle. Yeah it's carbed but is lacking the flavor I want and not much head.
Since then I have shakin the bottles to redistribute the sediment and maybe get a little more pressure built up but maybe i'm not being patiant and the bottles need to carb up longer?? I'm not opening another for another 2 weeks.
So the bottom line is should bottles be stored at a higher temp to carbonate properly??
*** Possum Trot Brewery ***
Beer Primary - Irish Red - Imperial Amber IPA
Beer Secondary - Belgian Tripel
Bottled - Bubbies Tripel - Muddy English Mild - A Dirty Dubbel - Merican Amber IPA - Copper Alt - Big Breakfast Stout - Belgian IPA - Redneck Red Ale - American Wheat - Butthead Belgian White
Mead Primary - Nuttin
Bottled - Strawberry Trainwreck - Orange Spice - Blueberry Trainwreck
2013 Gallons Brewed 160