Another question...another opinion...

Pugs13 · 02-07-2012, 01:02 PM

So what if you have brought your carboy into cooler temps after fermentation was done and its been sitting for a week at like say 62F to help carity...fermentation is complete...but now need to bottle...should you bring it back up to room temp which for me its 68F, bottle and let it carbonate for a week or two and then bring it back down to 62F to condition?

**ValleyBrew** · 02-07-2012, 01:27 PM

You're fine just bottling without changing the temp. There is still plenty of yeast in suspension. Also, you don't want it at 62 to bottle condition. you want it on the warm side to encourage the yeast to consume the priming sugar. Get it up around 70 to bottle condition for 3 weeks and then, once it's carbed, you can store it cooler if you want. I'm not saying you can't bottle condition at 62, but it will take much longer...

Pugs13 · 02-07-2012, 01:38 PM

Quote:

Originally Posted by ValleyBrew

You're fine just bottling without changing the temp. There is still plenty of yeast in suspension. Also, you don't want it at 62 to bottle condition. you want it on the warm side to encourage the yeast to consume the priming sugar. Get it up around 70 to bottle condition for 3 weeks and then, once it's carbed, you can store it cooler if you want. I'm not saying you can't bottle condition at 62, but it will take much longer...

Thanks...I appreciate the quick response...