Carbonating Temperatures

I've read two things concerning what temperature to keep your bottles of carbonating beer at. One said to keep it at the same temperature as it fermented, and the other said on average, 70 degrees. I have been fermenting in a downstairs closet attached to our utility room that stays at an ambient 64 degrees this time of year.

I just bottled my second batch of beer. My first batch was carbonated in that same closet at 64 degrees ambient (the same it fermented in). It carbonated fine, but I was hoping for a tad bit more carbonation for a little bit bigger head. I am thinking of storing my second batch of beer in an upstairs closet that will be anywhere between 70 and 75 degrees ambient. Is 75 degrees getting too warm, or should I be ok?

 

The temperature will affect the speed of carbonation but should not affect the amount of carbonation. You should titrate the amount of priming sugar per batch size to change the carbonation levels.

And 75 would be fine.

 

I did add a little bit more priming sugar. The first batch I added just under half a cup, while this batch I added 2/3 of a cup of the same corn sugar. Good to know on the temperature not affecting the amount.

 

Priming sugar is more properly weighed on a scale. This is the way the priming sugar amount is given to style in priming calculators.