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Old 07-16-2006, 03:05 AM   #1
Exo's Avatar
Jul 2006
Posts: 768
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Greetings everyone. Next weekend is bottling day for two batches. A Sierra Nevada PA clone and an Amber Ale. Primary 1wk, Secondary 2wks. Ferment temp 65-66deg. Good solid fermentation throughout. After 2wks total now they are still fermenting well, though slowing down.

So, when carbonating these (using bottling bucket and bottling spigot/tube) what temp should they be at? And don't refer to room temp. I'd like a more specific temp. to shoot for to get the yeast to carbonate the batch.

Second less important question is aging. Is a 66deg. environment proper to age an ale or should I shoot for something cooler?
Wasp Bitten IPA (a Walker-San clone);Cheesefood's Caramel Creme; Wee Heavy Scottish Ale;
Flyin' Hornet Pale Ale(Mirror Pond clone);Oktoberfest Ale
Boom-Boom Apricot Hefeweisen; Forbidden Ale;Pale-Ass Ale (SNPA Clone); Ol' Man Winter Ale
Dead Guy clone
Walker's Espresso Stout; BrewPastor's Bastard Lager
But honey, how else am I going to get enough bottles for my next batch? *burp*...*fart*

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Old 07-16-2006, 03:17 AM   #2
Passload's Avatar
Dec 2005
Trenton, IL (32 Miles East of St. Louis)
Posts: 355
Liked 6 Times on 4 Posts

70 to 75 degrees f.

Cheers! J.R.

Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"

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Old 07-16-2006, 03:53 AM   #3
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

Not cooler, but warmer. Ales like the 70F PLUS range. Bottle conditioning should be about 72-75F also.

Lagers like the lower temps.
HB Bill

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Old 07-16-2006, 01:34 PM   #4
Dec 2005
Posts: 379
Liked 3 Times on 3 Posts

Carbonate in the same temperature range that you ferment, all you are doing is fermenting in and enclosed bottle and instead of the co2 escaping through an airlock it builds pressure and carbonates.
After a week, store and mature at 'pub cellar' temperature, 13deg c or 55-56 deg f . Unless you have a cellar or a method of temperature control, like a lot of people, myself included, you'll probably have to make do with the coldest part of the house.

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