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Old 11-20-2012, 09:23 PM   #11
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Especially if it gets exposed to the sun.

-a.


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Old 11-20-2012, 10:24 PM   #12
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Quote:
Originally Posted by BattleGoat

Uh, yeah...depending on where in the world you are, it definetly can. Even though it's been bottled, you still need to treat it right temperature-wise. Unless you have some sort of temperature-controlled shed or outbuilding to put them in, I wouldn't just set the outside and expect to have decent beer the next time you go to sample one.
So what are we talking here?

I have an outbuilding, it's cold this time of year but its not what you'd call controlled.


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Old 11-20-2012, 10:29 PM   #13
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You wouldn't want it to freeze for one. It'd be too cold at night to allow further conditioning at a normal rate.
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Old 11-20-2012, 10:38 PM   #14
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What was your fermentation temp range? High fermentation temps are the most common source of off flavors and would be most obvious in a light beer. Also, you probably know that using additional LME or DME instead of adding sugar will produce better beer.
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Old 11-21-2012, 12:12 AM   #15
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@poppalarge: You really have to give us more information. You can't just "set it and forget it" with beer - it is a perishable product.

Exactly how "cold" is it this time of year where you are? Also, a little info about the recipe you brewed would go a long way. You say it was a "lager" - what temp did you ferment at? What yeast? All of these things are important.
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Old 11-21-2012, 08:02 PM   #16
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Quote:
Originally Posted by BattleGoat
@poppalarge: You really have to give us more information. You can't just "set it and forget it" with beer - it is a perishable product.

Exactly how "cold" is it this time of year where you are? Also, a little info about the recipe you brewed would go a long way. You say it was a "lager" - what temp did you ferment at? What yeast? All of these things are important.
It was my first beer from a kit. I've no idea what I was doing

Temp outside is between 6C and 12C right now
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Old 11-21-2012, 09:04 PM   #17
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That's too cold,unless you were lagring or something. 18-20C at least for botle carb/conditioning. You need the yeast to remain fully active to carb & condition the beer at the normal rate of 3-4 weeks for an average gravity ale.
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Old 11-21-2012, 10:35 PM   #18
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It's been bottled for 10 weeks
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Old 11-21-2012, 11:05 PM   #19
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If it was left to condition in colder temps even for a few days,carb can suffer. I've had this problem for a couple of brews now. Starting to get over it though. I cleaned a couple cases of bottles again thinking that would help. It did,a little. Givin them more time this time...


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