Nubiwan
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- Dec 1, 2018
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I brewed an extract Canadian Red, and it is now bottled. I cold crashed for about a week after fermentation ended.
I sat bottles in a room at around 70 degrees for a week. They now sit in the same room at around 60 degrees. Been there perhaps 2 weeks at 60, so 3 weeks in the bottle.
Are these ideal conditioning temps? If not, what is? How long in bottles? One kit i have recommended 12 weeks. That's going to be a tough assignment.
I did try a couple after a week to 10 days. I could not resist. They lacked head, but tasted delicious and fully carbed. What might I expect to change after 2 weeks?
I sat bottles in a room at around 70 degrees for a week. They now sit in the same room at around 60 degrees. Been there perhaps 2 weeks at 60, so 3 weeks in the bottle.
Are these ideal conditioning temps? If not, what is? How long in bottles? One kit i have recommended 12 weeks. That's going to be a tough assignment.
I did try a couple after a week to 10 days. I could not resist. They lacked head, but tasted delicious and fully carbed. What might I expect to change after 2 weeks?
