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-   -   After bottling, straight to cold temp or keep at room temp? (http://www.homebrewtalk.com/f39/after-bottling-straight-cold-temp-keep-room-temp-144089/)

CROM 10-29-2009 05:34 AM

After bottling, straight to cold temp or keep at room temp?
 
Hey everyone, Ive tried looking around for an answer to this question before posting this thread with no clear cut answer...

after I seal my bottles, should I leave them at room temperature for a week or more , then put them in the fridge?... or can I put the bottles right away in the fridge...?

I'm worried if I put the bottles in the fridge right away it wont carb right, but Im thinking if I do put them in the fridge right away it will help keep the sediment at the bottom of the bottle (im hoping it will cake and stick to the bottom actually)

I know someone is going to say, why not just leave it at room temp, then just leave it in the fridge longer... I was just wondering if there was an added benefit to putting them in the fridge right away...

Im using a cooper's bitter Ale extract malt kit for this batch...

Thanks so much guys, this site rocks!

COLObrewer 10-29-2009 05:52 AM

3 weeks at room temp, then fridge, it will take alot longer to carb in the fridge.

elmetal 10-29-2009 07:29 AM

I would leave room temp for at LEAST 3 weeks, then 1-2 weeks in fridge then drink..

you can drink before then but that's what I feel to be the good time to drink.

bigger beers take longer to carb also note

CROM 10-29-2009 07:43 AM

so then, I gotta wonder, if its room temp for 2-3 weeks, then put in the fridge, why keep it in the fridge any longer then it needs to be to be cold enough to drink?

why leave it a 1-2 weeks in the fridge if its not going to do anything else in there?

does it help keep sediment at the bottom? Ive heard that it helps, but really how much? is it worth it?

elmetal 10-29-2009 07:49 AM

itll pack the yeast cake, and get rid of any chill haze.

also, put one in the fridge for a day and one for 2 weeks and taste them. the fridge conditioning adds some flavor meshing, it's hard to describe. it's worth it to keep as much as you can in the fridge in my experience. but yeah it's just a preference really.

CROM 10-29-2009 07:51 AM

Quote:

Originally Posted by elmetal (Post 1641304)
itll pack the yeast cake, and get rid of any chill haze.

also, put one in the fridge for a day and one for 2 weeks and taste them. the fridge conditioning adds some flavor meshing, it's hard to describe. it's worth it to keep as much as you can in the fridge in my experience. but yeah it's just a preference really.

ahh cool cool, thanks for the info everyone, you guys are awesome!

man, waiting is the hardest part...

elmetal 10-29-2009 08:22 AM

I would recommend you trying on day 10 and then maybe once every 3-5 days after day. that way you get an idea of how it all changes and happens

anytime before a week and it'll not only be uncarbonated but will be very odd tasting.

lunchbox 10-29-2009 01:06 PM

It's my understanding that the yeast will become dormant in the fridge when it's bottled due to the colder temperatures.

However, if you were lagering (I know little of the process), would this still hold true?

elmetal 10-29-2009 01:09 PM

I don't know much about lagering.

Revvy 10-29-2009 01:12 PM

Quote:

Originally Posted by elmetal (Post 1641489)
I don't know much about lagering.

If you fermented your beer in a refridgerator then you made a lager. If you didn't more than likely you made and ale. But either way whether it was an ale or a lager, doesn't matter, you STILL carb both type of beers the same way. a Minimum 3 weeks @ 70 degrees or higher.

I explain the process in great detail here; Revvy's Blog, Of Patience and Bottle Conditioning.


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