fotomatt1

Recipes 

My first batch has been fermenting for over 2 weeks now...I'm probably going to bottle on Monday...I might wait until Wednesday to give it a solid 3 weeks. I'm just curious what the best temp for bottle conditioning is? I have a fermentation chamber with a Johnson A419 temp control, so I figured I'd just set it a bit warmer and fill it with my freshly bottled beer. My apartment does get very hot in the summer, so it might be a better solution than just stacking it up in the corner.

ArcaneXor

Recipes 

Mid-70s works best for me, but it's really not something you need to worry about too much.
I did an experiment where I stored some (already carbonated) beer in their bottles in my car for two weeks, where temperatures would have exceeded 120 degrees during the day - there were subtle differences between these samples and the controls (mostly with hop-forward beers), but they tasted just fine. As long as you don't carbonate them too cold, you can store them cold, cool or warm, and they'll be just fine. Homebrewed beer is a pretty stable product (at least most styles are).

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons

WorryWort

Recipes 

room temp is great.

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

fotomatt1

Recipes 

Even if room temp is 85F?

Vuarra

Recipes 

Yes. After 2 weeks, you can return the carbed bottles to a cold room is you so wish, and pop them in the fridge whenever you need to sample your product.

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If you are not growing your own 6th generation barley and hops, you're not *really* homebrewing.
/Sarcasm

Fermenting: Real Ale, Extract Lager (with WLP830), India Pale Ale

Conditioning: Nothing

Drinking: Pale Ale from the keg

Schnitzengiggle

Recipes 

They may carb faster.

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follow me @ Broken Glass Brewery

Okham's Razor - simplest explanation is usually the correct one.

My DIY Kegerator - My DIY Fermentation Chamber - My DIY Portable Pump Box

pjcampbell

Recipes 

would it make sense to bottle condition at same temps of fermenting... low 60s?

Wirk

Recipes 

I normally do that, I just leave the bottles in my closet for 3 weeks, it works great for me.

BrewerBear

Recipes 

They may just take longer to carb up at lower temps.

Gasturbine

Recipes 

I was under the impression carbonation is achieved by the yeast eating the sugars, and converting to CO2. I also thought high temps (over 80) kills off yeast. and colder temps retards the process.

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-Chris