Originally Posted by apcoach
Thanks, Seth. To an earlier comment of yours, The bottled Scottish ale is now in the 65 f basement. Is that too cold?
That depends on how quickly you want it to carbonate... When fermenting the beer 65 is almost ideal for most yeasts. For carbonating and bottle conditioning, 65 is a little cooler than ideal. Most people here recommend 3 weeks at 70 degrees for carbonating/conditioning. Beer will carbonate and condition at 65 degrees, but it could take a week or 2 longer than it would at 70. You mentioned in an earlier post that you have a laundry room that stays at 72 degrees. Putting the bottles in there will speed up the process significantly, compared to that 65 degree basement.
If I were in your shoes, I would use the cool basement for all primary and secondary fermentation. I would carbonate and condition for 2 to 3 weeks in the warmer laundry room, then return the bottles to the cooler basement for any extended storage.
Having access to a cool basement like this is an idea scenario for a brewer... The cool basement will help the beer ferment "cleaner" and will increase shelf life of the finished beer, and the warmer laundry room is perfect for helping speed up the carbonation and conditioning...
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen