Hello, I have no easy way to control temperatue while my bottles are conditioned. My house is kept at 75 degrees and I have no control of that to push it lower. I plan to bottle condition for 2 weeks in the same cooler with ice bottles where I ferment, but afterwards I would like to keep the bottles for up to 6 months after that. What yeast strain will produce no esters when its done eating the priming sugar?
Alterntive idea is to put the carbed bottles into the freezer for a few hours to kill of the priming yeast before letting them sit at *75. Anyone see problems with that? In my experience there shouldn't be any living yeast left.