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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Pros and cons for bottle conditionig temperature?
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Old 08-27-2013, 12:44 PM   #11
deyounla1
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Im at four Weeks with an American cream Ale...i crack the bottle and hear a sssst and then the beer is flat...i read that the beer needs to sit in the fridge for a week so the co2 goes into the beer...is this true...or should i wait longer

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Old 08-27-2013, 01:50 PM   #12
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Most of my beer I don't plan on aging sits on shelves in my garage between 80-90f and still tastes great after a month or 2. If I plan on aging I'll put them in a cooler closet somewhere in the house or I'll leave them in my ferm chamber.

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Old 08-27-2013, 03:04 PM   #13
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Quote:
Originally Posted by deyounla1 View Post
Im at four Weeks with an American cream Ale...i crack the bottle and hear a sssst and then the beer is flat...i read that the beer needs to sit in the fridge for a week so the co2 goes into the beer...is this true...or should i wait longer
what temp(s) have the bottles been sitting at? is the temp constant or does it swing a lot? what yeast did you use? and finally, how much sugar for what size batch?

putting the beer in the fridge will get additional CO2 into the beer, but there should be some even at room temperature. i've put freshly carbonated beer (ex: 2 weeks after bottling) in the fridge for 24 hours and still had plenty of CO2 in solution. it might have been only 90% carbonated and long in the fridge would have made it better but the beers aren't flat by any means.
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Old 08-27-2013, 04:38 PM   #14
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This was a kit...they started in a garage fore two Weeks at upper sixties and then sat in the house for two Weeks at low seventies...used pre package priming sugar to bottle

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