Low Bottle Carbing Temperature - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > Low Bottle Carbing Temperature

Reply
 
Thread Tools
Old 02-25-2013, 04:44 AM   #11
greenhaze
Recipes 
 
Jul 2012
Costa Mesa, California
Posts: 240
Liked 7 Times on 5 Posts


You need to move your bottles to a warmer environment. Your beer needs to condition at approx 72 F.

SLAINTE



 
Reply With Quote
Old 02-25-2013, 04:55 AM   #12
TwinsBrewers81
Recipes 
 
Feb 2013
South MPLS, Minny
Posts: 103
Liked 20 Times on 16 Posts


I know and understand that I need to carb at warmer temps, unfortunately I live in a tiny little house and only have a very small area to store bottles at room temp (approx 2 cs and maybe 6 bombers). So, this is just a shot to see if it's possible to do it in the basement at lower temps. In the summer this is not a problem as I can put them on the porch, in the garage, ect.



 
Reply With Quote
Old 02-25-2013, 02:06 PM   #13
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,479
Liked 3617 Times on 3106 Posts


Kinda weird how this went from cramar to twinsbrewer81. He had green beer he said,not green apple off flavor,first of all. And a little lager yeast at 52 isn't going to do it. Those who brew lagers know you need a lot of yeast at cold temps to get fermentation concidered normal for ale yeast temps.
Those bottles just plain need a warmer place to carb & condition. No way around that short of a heated,temp controlled cabinet in the basement to carb & condition in.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 02-25-2013, 06:33 PM   #14
BigFloyd
Recipes 
 
Dec 2012
Tyler, Texas
Posts: 5,268
Liked 759 Times on 652 Posts


Why not get yourself a basic ceramic heater with thermostat and place it in a closed area with a thermometer to monitor the result?

Warming is normally much easier to accomplish than cooling.

 
Reply With Quote
Old 02-25-2013, 07:31 PM   #15
RIC0
Recipes 
 
Oct 2012
On my Wifes $hitlist in Indiana
Posts: 498
Liked 37 Times on 35 Posts


I've got a red ale that is over a month old an still not carbed up. All my other beers NEVER have issues carbing in the same room. I took a few bottles to work and put them in a drawer as that room is over 70 daily and after a week they got better but needed 2 more weeks. 6 Friggon weeks to carb up... DAMIT
__________________
*** Possum Trot Brewery ***

Beer Primary - Butthead Belgian
Beer Secondary - Belgian Tripel

Bottled - Big Breakfast Stout - Belgian IPA - Butthead Belgian White - Redneck Red - Moose Drool - Dirty Dubbel

Mead Primary - Nuttin
Bottled - Strawberry Trainwreck - Orange Spice - Blueberry Trainwreck

 
Reply With Quote
Old 02-26-2013, 12:40 AM   #16
TwinsBrewers81
Recipes 
 
Feb 2013
South MPLS, Minny
Posts: 103
Liked 20 Times on 16 Posts


Quote:
Originally Posted by BigFloyd View Post
Why not get yourself a basic ceramic heater with thermostat and place it in a closed area with a thermometer to monitor the result?
Good idea, but only two closets i have are upstairs, and they are pretty small and filled with clothes. No enclosed area's in the basement.

And yeah, I probably should have started a new thread, but I posted and then realized I can't move it cause I wasn't the op (unless i can then please let me know). It got here, i think, because he had cold temps and wasnt allowing him to carb up and condition as quickly as he'd like.

Like I said if this doesn't allow me to carb thats fine, i'll continue my rotation until late spring when i can start putting it in the garage or on the porch.

If it works, then I'll create a new thread.

Sorry, still pretty new.

 
Reply With Quote
Old 02-26-2013, 08:59 PM   #17
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,479
Liked 3617 Times on 3106 Posts


No problem. I just started getting confused after a while as to who the op was. You'll have to find a way to keep them warmer. Maybe a box with a heater you can control. Or a light bulb in a box to keep them a bit warmer.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 02-26-2013, 09:55 PM   #18
BigFloyd
Recipes 
 
Dec 2012
Tyler, Texas
Posts: 5,268
Liked 759 Times on 652 Posts


Quote:
Originally Posted by unionrdr View Post
No problem. I just started getting confused after a while as to who the op was. You'll have to find a way to keep them warmer. Maybe a box with a heater you can control. Or a light bulb in a box to keep them a bit warmer.
+1.

I'll bet that, with a large box, small ceramic heater and just a little imagination, you can DIY something that will do the job.

 
Reply With Quote
Old 02-26-2013, 11:11 PM   #19
flars
HBT_SUPPORTER.png
Recipes 
 
May 2011
Medford, WI
Posts: 6,783
Liked 1129 Times on 939 Posts


Quote:
Originally Posted by cramar View Post
Just trying to troubleshoot my first batch of beer, everything on brewday went well, recipe went smooth, fermentation was trouble free, temperature looked good throughout, sanitizing went well, bottling and priming went well.
But the taste is off a bit.

My bottled beer is 25 days old today, I put a couple in the fridge on day 19 and after 6 days in my fridge they still taste green, there's a bit of fizz when open adn carbonation bubbles are large....and it tastes off a bit.
I'm trying to determine if the problem is fusel or green beer.

Tonight I noticed that the floor in my bottling room is 14 degrees (57 farenheit), I placed 2 Coopers tabs in each 750ml bottle.
Does anyone think this will be a problem for the carbonation process?
Will this make carbing take longer, should I move them somewhere warmer?
If your problem was fusel alcohol it would bite the back of throat big time. You need to warm your beer for proper condtioning. A closet with a shielded 60 watt light bulb could give you the temp you need. 70 to 75 is ideal. Take another taste after conditioning at this temperature.

unionrdr Likes This 
Reply With Quote
Old 02-27-2013, 04:58 AM   #20
TwinsBrewers81
Recipes 
 
Feb 2013
South MPLS, Minny
Posts: 103
Liked 20 Times on 16 Posts


So when you say a large box, do you mean like wood or something similar you'd have to build. Or could you put a ceramic heater in a large cardboard box, maybe if you cut one side away so it(the heater) wasn't resting on cardboard.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Carbing at room temperature Safa Bottling/Kegging 2 09-24-2012 07:53 PM
Force Carbing at Basement Temperature (yes repeat question) 38372 Bottling/Kegging 10 06-08-2011 03:10 AM
Force carbing at room temperature johnodon Bottling/Kegging 7 10-01-2010 08:33 PM
Force carbing at room temperature Nugent Bottling/Kegging 2 09-20-2009 10:24 PM
Force carbing at room temperature Amiaji Bottling/Kegging 5 04-12-2009 03:00 AM


Forum Jump