Originally Posted by Rottnme
…Also, does my daignosis sound accurate? Since this is the only variable between the batches I don't know what else to attribute the difference to.
Temperature variances during conditioning can have an effect on the taste and carbonation levels of the beer. When you say “cool” what’s the temp? Keeping beers at around 70-74 for conditioning is pretty standard. Warm enough to carbonate, but cool enough to avoid off flavors. Sitting the beers in front of the heat register seems like those beers would get up around 80+ degrees. Not only that, they’d be changing in temps with the heater going on and off. If it were in my house, The fluctuation would go from 59 degrees up to the upper 70’s several times per day. (I have a thermostat that shuts down the heat during the day).
A constant temperature of between 68-74 degrees for three weeks with both batches should result in consistent results.