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Old 04-17-2011, 08:30 PM   #1
Wronguy
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I am wondering if it would be a problem carbing bottles at 60F, I am kegging the majority of my batch so the wait time is not an issure, just wondering if it will eventually carb at these temps.

Thanks,

Dave

Reason: I'm Canadian

 
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Old 04-17-2011, 08:31 PM   #2
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They'll take longer than the 3 weeks when at 70 degrees most beers take.
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Old 04-17-2011, 08:39 PM   #3
P-J
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60C???? (60 degrees Celsius = 140 degrees Fahrenheit)

Yeast cannot survive.!

 
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Old 04-17-2011, 08:50 PM   #4
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oooh I missed the C.
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Old 04-17-2011, 09:22 PM   #5
onthekeg
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Quote:
Originally Posted by Wronguy View Post
I am wondering if it would be a problem carbing bottles at 60C, I am kegging the majority of my batch so the wait time is not an issure, just wondering if it will eventually carb at these temps.

Thanks,

Dave
Why so hot?

 
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Old 04-17-2011, 09:46 PM   #6
Wronguy
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Sorry, I meant F, I'm from Canada eh

 
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Old 04-17-2011, 09:49 PM   #7
Malticulous
 
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Add some lager yeast at bottling and it will take seven days like normal.
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Old 04-18-2011, 12:27 AM   #8
MRbutlertron
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Won't be a problem, but it will probably take longer than 3 weeks to get fully carbonated.

 
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Old 04-18-2011, 12:38 AM   #9
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Many ale yeast go dormant below about 62-63 degrees. They may or may not carb up.

If storing them at 60 degrees is the only possibility, I'd add either 1/3 package of nottingham dry yeast at bottling (mixing it in the cooled priming solution) or a package of lager yeast as someone else mentioned. Not too many ale yeast will carb a beer when it's dormant!

If you had someplace in your house that is warmer, you could carb them up in an area that is room temperature, and then store then at 60 once they are carbed up. Sometimes a spare closet is the best choice.
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Old 04-18-2011, 01:22 AM   #10
Wronguy
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Thanks Yooper, the yeast I used was accually a Nottingham yeast to ferment, I think it was rated at ariund 58f, I guess I can just use the ferment temps as a guide line, never thought about that> Its not the only place i can store but thought I might get better aging as I don't need the brews for a few months as I will be kegging the majoriy

Quote:
Originally Posted by Yooper View Post
Many ale yeast go dormant below about 62-63 degrees. They may or may not carb up.

If storing them at 60 degrees is the only possibility, I'd add either 1/3 package of nottingham dry yeast at bottling (mixing it in the cooled priming solution) or a package of lager yeast as someone else mentioned. Not too many ale yeast will carb a beer when it's dormant!

If you had someplace in your house that is warmer, you could carb them up in an area that is room temperature, and then store then at 60 once they are carbed up. Sometimes a spare closet is the best choice.

 
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