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Old 02-07-2013, 01:03 AM   #1
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Default Bottle conditioning question

I there any harm letting bottles condition next to a forced air heating vent? Would excess heat potentially harm the beer?

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Old 02-07-2013, 01:07 AM   #2
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You just don't want them to get above 80-85 degrees. Other than that you should be fine

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Old 02-07-2013, 01:11 AM   #3
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Originally Posted by MachineShopBrewing
You just don't want them to get above 80-85 degrees. Other than that you should be fine
Thanks. But what are the risks? Skunking? Off flavors?
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Old 02-07-2013, 01:20 AM   #4
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Shouldn't skunk as long as they're not exposed to light or oxygen. Storing beer in too warm of an environment for a long period of time could decrease the life of the beer. Off flavors or hot alcohol could develop if they're left to ferment or carbonate in too warm of an environment. Warm air for 5 minutes at a time shouldn't cause the temp in the bottles to rise. If you left them next to a radiator that continually pumped heat, I'd be more concerned.

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Old 02-07-2013, 11:21 AM   #5
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I'm wondering the same thing. My basement is 60-65 degrees. Fermentation seemed to go fine at those temps but after reading various things here, I'm pulling out the space heater after I bottle. Hoping to be able to control the temp but am guessing I'll be high more likely than I'll be low.

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Old 02-07-2013, 11:36 AM   #6
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There's no danger of the beer getting to 80-85 degrees. Lord knows the temp shifts commercial beer goes through through the distribution chain.

No, there's nothing wrong with setting them by a heat vent. If you have a sleeping bag or a box you can put around it, it will block out any light.

I had to do this with my Iron Brewer Entry, since it was carbing fast enough in my 60 degree apartment. Wrapped the milk crates in a thermal snuggy, and put them in my kitchen between my keezer and the heat vent. Worked like a charm.

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Old 02-07-2013, 11:48 AM   #7
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<snip double post>

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Old 02-07-2013, 11:50 AM   #8
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If fermentation was OK at 60-65, then what problem are you trying to solve by storing the bottles at a higher temperature? All you're doing is adding a risk of off-flavors from the yeast working at higher temps.

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Old 02-07-2013, 11:52 AM   #9
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If fermentation was OK at 60-65, then what problem are you trying to solve by storing the bottles at a higher temperature? All you're doing is adding a risk of off-flavors from the yeast working at higher temps.
I just keep reading from people who know a lot more than me that bottle conditioning should be at 70 degrees. I'm too wet behind the ears to question the logic.
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Old 02-07-2013, 12:45 PM   #10
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You won't get off flavors bottle carbing/conditioning at temps higher than ferment temps. Ferment temps do not apply to bottled beer. These low temps can cause the yeast to go dormant. Or not carb up very fast,if at all. I've been through this stuff. Carbing & conditioning at 70F or higher is the temp needed for them to carbonate & condition properly in the normal 3-4 week range.
Then 1 week in the fridge to settle chill haze,if any & get decent carbonation & head. 2 weeks for thicker head & longer lasting,fine bubbled carbonation. Fine carbonation bubbles & thick head gain extra points in comps.
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