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Old 12-12-2010, 10:57 PM   #1
HItransplant
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hey all,

whats the best way to know when its time to move bottles from the 70 degree "carbing" temps of my house, to the 55 degrees of the garage/cellar?

thoughts?
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Old 12-12-2010, 11:07 PM   #2
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When they are perfect! Cooler temperatures slow down the aging process, so when you get to a beer that is perfectly conditioned, that's the time for you to help preserve that state by sticking it in the fridge or at cellar temperatures.
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Old 12-13-2010, 12:08 AM   #3
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I have to go with the pipe line push for the next two weeks the beer only gets 2 weeks and that is not enough but it if it slows down not a real bad thing because i am already building next summers drinks brew when i can on bike most nice days in summer

 
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Old 12-13-2010, 02:37 AM   #4
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When they are perfect! Cooler temperatures slow down the aging process, so when you get to a beer that is perfectly conditioned, that's the time for you to help preserve that state by sticking it in the fridge or at cellar temperatures.

so, heres another question.

I have some foreign extra stout that I bottled on halloween.... after about 5 weeks i tried one, and the carb was perfect, but it still tasted a little green. I thought that once the carb was done, thats the time to allow the beer to "condition," so I dragged them out into the garage.

So, youre saying i should allow them to sit a little longer at room temp if they still taste green, right?

should I drag them back inside (theyve been at ~55deg for a few days)?

thanks.
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Old 12-13-2010, 02:41 AM   #5
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I you want your beer to carb and condition, then you need to leave it at the temps the yeast like to work in, and thats is 70 or above....If you want the yeast to go dormant and not do anything, then cellar the beer.
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Old 12-13-2010, 02:42 AM   #6
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Quote:
Originally Posted by HItransplant View Post
so, heres another question.

I have some foreign extra stout that I bottled on halloween.... after about 5 weeks i tried one, and the carb was perfect, but it still tasted a little green. I thought that once the carb was done, thats the time to allow the beer to "condition," so I dragged them out into the garage.

So, youre saying i should allow them to sit a little longer at room temp if they still taste green, right?

should I drag them back inside (theyve been at ~55deg for a few days)?

thanks.
Right- if they are still green, I'd keep them at room temperature. The beer will still age at cellar temps, but much more slowly. If you want to wait it out, the beer will still condition out in the garage. It's just much faster at 70 degrees.
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Old 12-13-2010, 02:48 AM   #7
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thanks guys... is it a problem that theyve been sitting out there for a few days?
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Old 12-13-2010, 02:49 AM   #8
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Nope, the yeast will wake back up when they warm up.
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Old 12-13-2010, 03:21 AM   #9
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Nope, the yeast will wake back up when they warm up.
done.. Ill keep trying one every week or so.. then when they are "perfect," Ill stick em in the garage.

thanks again for the help... greatly appreciated.
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Old 12-13-2010, 03:32 AM   #10
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Quote:
Originally Posted by LKHA View Post
I have to go with the pipe line push for the next two weeks the beer only gets 2 weeks and that is not enough but it if it slows down not a real bad thing because i am already building next summers drinks brew when i can on bike most nice days in summer
sorry man, but that makes no sense. thanks for the reply though.
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