Does it matter what temperature bottles are stored at, both for immediately after being filled (bottle conditioning/carbonation) and for longer term storage?
I've just brewed an ordinary ale recipe using Wyeast London Ale III. Kept the carboy in a fridge at 68F during the fermentation. Now I'm keeping the bottles in the fridge too, at 66F but would like to free up my fridge for another batch.
I've had wildly better results by storing bottles cool rather than room temperature but it was long ago and I don't even remember the type of yeast used in that batch. So maybe it was a lager and I just have forgotten.
Thanks.
I've just brewed an ordinary ale recipe using Wyeast London Ale III. Kept the carboy in a fridge at 68F during the fermentation. Now I'm keeping the bottles in the fridge too, at 66F but would like to free up my fridge for another batch.
I've had wildly better results by storing bottles cool rather than room temperature but it was long ago and I don't even remember the type of yeast used in that batch. So maybe it was a lager and I just have forgotten.
Thanks.