I poked around for a bit, checked the FAQs and I don't see this topic addressed (however if any mods know of one off-hand, feel free to link and lock.)
I live in an apartment building in New York City. We don't have many windows, hence not much airflow. It's hot and stuffy, and I have no access to a basement. I recently just bottled my first beer, an American style wheat, and they're sitting in the coolest place I could find. However, coolest place in my apartment means 78 degrees. I was able to keep the temp down in my fermenter by submerging the carboy in a water filled Rubbermaid container and putting a few ice packs in, but with 45 12-oz bottles, I don't think that method is optimal.
So here are my 2 questions:
1) Will the warmer temps negatively impact the beer? I know warmer fermentation temps tend to speed up the process and produce banana-y esters; does the same apply for bottle conditioning?
2) If said warm temperatures are going to make my beer taste really funky, how have other apartment-dwelling brewers overcome this problem?
I live in an apartment building in New York City. We don't have many windows, hence not much airflow. It's hot and stuffy, and I have no access to a basement. I recently just bottled my first beer, an American style wheat, and they're sitting in the coolest place I could find. However, coolest place in my apartment means 78 degrees. I was able to keep the temp down in my fermenter by submerging the carboy in a water filled Rubbermaid container and putting a few ice packs in, but with 45 12-oz bottles, I don't think that method is optimal.
So here are my 2 questions:
1) Will the warmer temps negatively impact the beer? I know warmer fermentation temps tend to speed up the process and produce banana-y esters; does the same apply for bottle conditioning?
2) If said warm temperatures are going to make my beer taste really funky, how have other apartment-dwelling brewers overcome this problem?