Tripod
Well-Known Member
Greetings All and HAPPY WEEKEND!
I almost put this question in the "Beginning Brewers" section since I definitely fit the description. But most of the questions in there are about getting started/sanatation/"did-I-ruin-my-beer?" Since my question is specific to bottling, I thought this would be a better place. OK, enough of that...here's my story.
I am preparing to bottle my first batch on Monday the 13th (woo-hoo!) and I've been doing a lot of studying. In my searching, I have run across a ton of threads referring to "21 days @ 70*F" as a minimum rule-of-thumb for bottling. As we get ready for fall, Georgia can be subject to some pretty wild temperature swings. I used the "swamp cooler" method during fermentation and it worked like a charm so I figured it might work for the bottles too.
I know that the "21 days @ 70*F" is not a hard fast rule any more than the 1-2-3 rule and I also know that the longer they condition in the bottle, the better they'll come out. But it at least makes sense to keep my bottles from suffering drastic changes in temperature during that time. I thought I might cap my bottles and then put them into the same rubbermaid container I used to swamp the fermenter and let them hang out a while.
Have any of you guys used the swamp method to keep a stable temperature after you cap your bottles?
Thanks in advance for any input!
-Tripod
I almost put this question in the "Beginning Brewers" section since I definitely fit the description. But most of the questions in there are about getting started/sanatation/"did-I-ruin-my-beer?" Since my question is specific to bottling, I thought this would be a better place. OK, enough of that...here's my story.
I am preparing to bottle my first batch on Monday the 13th (woo-hoo!) and I've been doing a lot of studying. In my searching, I have run across a ton of threads referring to "21 days @ 70*F" as a minimum rule-of-thumb for bottling. As we get ready for fall, Georgia can be subject to some pretty wild temperature swings. I used the "swamp cooler" method during fermentation and it worked like a charm so I figured it might work for the bottles too.
I know that the "21 days @ 70*F" is not a hard fast rule any more than the 1-2-3 rule and I also know that the longer they condition in the bottle, the better they'll come out. But it at least makes sense to keep my bottles from suffering drastic changes in temperature during that time. I thought I might cap my bottles and then put them into the same rubbermaid container I used to swamp the fermenter and let them hang out a while.
Have any of you guys used the swamp method to keep a stable temperature after you cap your bottles?
Thanks in advance for any input!
-Tripod