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Old 04-08-2010, 07:57 PM   #1
jalgayer
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Feb 2010
Carbondale, PA
Posts: 494


All -

Well, its starting to get warmer... and this is my first time dealing with warmer temps as a brewer.

It is looking like I will have to deal with either of the following locations to bottle prime my beers for the 3-4 weeks before drinking:

[A] 65-66F
[B] 76-78F

I know that at 65-66F it wont be really a bad thing - just may take longer.
But what about at 76-78? Do I need to be concerned with the yeast strains temp range? Off flavors?


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Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff


SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

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Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

 
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Old 04-08-2010, 08:01 PM   #2
ChshreCat
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Aug 2008
Camano Island, Washington
Posts: 11,524
Liked 536 Times on 429 Posts


I think B would definitely be the best option. Carbonating is such a small ferment that you don't really need to worry about off flavors produced by it.


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Old 04-08-2010, 08:28 PM   #3
Bensiff
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Mar 2008
, Washington, the state
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+ 1 to warmer temp

 
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Old 04-08-2010, 08:52 PM   #4
jalgayer
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Feb 2010
Carbondale, PA
Posts: 494

I was leaning towards B as well. Thanks for the replies and support.
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Regards,
Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff


SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

 
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