[Zandrello]

Originally Posted by unionrdr

It's gunna need at least 2 more weeks. Bottle carb/conditioning at 70F+ doesn't go that fast.

OK thanks for the advice. Technically it's probably sitting more around 62-65 degrees. I keep it really cool in my closet where they're conditioning. Will they carb faster at lower temperatures? Or slower or what?

[Zandrello]

Thank you too jerrodm. and NO, it will not go unheeded. I will wait. Thanks again!

I plan on going to the liquor store on Saturday 12/1, and getting a mixed 12 pack! I love doing that. Try new things, and generally they're not too expensive. Anywhere between $8-12 per 6 pack. Plus, they give me the employee discount

[jerrodm]

There you go--just like whenever you're trying to make yourself do things you don't want to do, rewarding yourself for good behavior is essential. Tell SWMBO I told you so.

[RM-MN]

Originally Posted by Zandrello

OK thanks for the advice. Technically it's probably sitting more around 62-65 degrees. I keep it really cool in my closet where they're conditioning. Will they carb faster at lower temperatures? Or slower or what?

Yeast work much more slowly at cool temperatures. You can expect these bottles to take nearly forever (in waiting to drink them terms) to carb up and mature. Do you have somewhere warmer to put them for carbing? I leave mine at 72 F. and they carb up quickly.

[Zandrello]

i can open the heating vent in that room again, so it gets up closer to 70-72 degrees. I had it cooler in there for fermentation and stuff before. but i didn't realize u could bottle condition at higher temperatures.

[RM-MN]

Yes it is beneficial to bottle condition in warmer temperatures and not just for the carbonation. There are other chemical processes that make the beer mature that progress faster at warm temperatures.

Not only that but your primary ferment really only needs the cool temperatures while the yeast are gorging themselves on the malt sugars, like the first 3 days or so (for most medium gravity beers). Once the ferment slows down you can let the temperature rise to the low 70's (at least) with no off flavors and the yeast will be encouraged to complete the ferment, getting the last of the sugars broken down and begin to reprocess the intermediate compounds that they produced during the fast part of the ferment.