roxy35

Recipes 

Hello,

I am currently brewing a Belgian Triple and I'd like to keep my chamber right around 70. I also want to condition my bottles in the chamber since my house is slightly cooler - 65 or so. Any danger/risk in doing so?

I have my temp control insulated to the carboy - should I let it dangle in air to provide more constant temp (less extremes) for the bottles? My Triple is already past active fermentation (its about 8 days in). I'm not sure if when the heat kicks on to heat up my wort if that is dangerous for the beer in the bottles (will I get off flavors?)


Thanks!

phenry

Recipes 

Most people condition at 70*F anyways, your bottles will be fine. Over the summer my room is at least 75*F, and I've conditioned bottles in here without any ill effect.

roxy35

Recipes 

Yeah, I'm not concerned about the temperature being 70 degrees. I'm more concerned with the chamber's heat kicking on, in which case it can raise to 80-90 or so for a brief period to get the temperature of my wort up 1 degree.

If I let the probe dangle I could more precisely control air temp, however would lose control of my wort temp.

phenry

Recipes 

90*F would kinda raise concerns for me as well. The beer won't die or anything, but at those temps it will degrade a lot faster. If I were you I would just let it condition in your house. They'll still condition at 65*F, albeit a little slower maybe.

roxy35

Recipes 

I'm not finding a lot of information online, but I know other people must bottle condition in a ferment chamber. Anyone out there??

Hammy71

Recipes 

I do my Belgian beers in my fermentation chamber. I usually set the temp for 75 or so. But, my chamber doesn't heat like yours. I use a fermwrap and a small computer fan to control the ambient temperature. I use a Ranco controller and the temperature only fluctuates a few degrees.