3 weeks at 70 degrees is what I understand to be the correct average carb time. No questions there. However I have a sweet stout that's been in the bottles for 2 weeks at 70 degrees. Can I now move it to my basement at 62 degrees for several weeks? I'm in no hurry to drink it so it can sit for a month if needed. Will the cooler basement temp slow or stop carbonation? If all it does is slow it, that's fine.
bottle conditioning temp question.
- Thread starter woody34
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jigidyjim
Well-Known Member
Yes, cooler temps will slow carbonation. 62 won't kill carbonation, but could slow it down. I wouldn't worry about it too much.
homebrewdad
Well-Known Member
Agreed. It will slow the carbination process, but 62 is probably still in the active range for your yeast, so it will llikely be just fine. No need to rush a stout, anyway.
