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Old 12-12-2005, 06:34 PM   #1
chadd
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Default Cold conditioning questions.

I am brewing up a scottish ale and it calls out to be cold conditioned for a few weeks after fermentation is complete. I am getting ready to move it to secondary tonight and was going to through it in a small temp controlled fridge I have.

My question is will the cold conditioning cause problems with carbonation once I bottle? Or would I be better off to bottle after some time in the secondary "at around 70°", let it carbonate then cold condition it in bottles?

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Chadd

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Old 12-12-2005, 06:46 PM   #2
El Pistolero
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You'll still have plenty of yeast to bottle after cold conditioning for several weeks. I'm drinking a Wee Heavy that carbonated just fine after three weeks in secondary at fairly cool temps (< 60F for the last week), and I'm sure others here are fermenting and conditioning at temps much colder than that.

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Old 12-13-2005, 02:35 AM   #3
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Quote:
Originally Posted by El Pistolero
I'm drinking a Wee Heavy that carbonated just fine after three weeks in secondary at fairly cool temps (< 60F for the last week), and I'm sure others here are fermenting and conditioning at temps much colder than that.
I am planning on 2 weeks at 40-45°F.

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Chadd
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Old 12-13-2005, 04:34 AM   #4
ScottT
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Both my Scottish ales (wee heavy and export) have spent 1 week cold conditioning at 41 degrees after a 2 week secondary. I have had no problems with natural carbonation in the bottles after priming.

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