When I started brewing I jumped right in to kegging. 5 days ago I bottled my first batch (Porter). Since they have been conditioning in the bottle I've set them at room temp which ranges from 71-76. Is this ok?....or to high? I've noticed a nice bit of sediment at the bottom of each bottle. Is that good at this stage?
Sounds like all is as should be. Keep at room temp for at least 3 weeks. Some folks have probs because they keep at lower temps. Lower temps will work but it takes longer. Also bigger/heavier beers usally take a little longer to carb up. Try your porter after three weeks and then again a couple weeks later and you will see the difference.
70F is the most efficient temp during short term bottle conditioning. If the ambient temp in your house is 71-76, clear some space in an interior closet for your brews. An interior closet should be a good 3-5F cooler than the rest of the house.
Primary #1 - Clementine Lime Saison
Primary #2 - Citra APA
Primary #3 - Camomile Wildflower Wheat
Secondary #1 - Downtown Flanders Brown
Keg #1 - Pumpkin Saison
Keg #2 - NONE!
Keg #3 - NONE!
Bottled - Pinot Noir Wine (Due December 2013)