Another issue I just thought about

[redrocker652002]

With the new batch firmly in the closet at about 68 degrees, I just saw that my bottles that I did last week are also in that closet at 68 degrees. Is it ok to have the bottles at that temp? Or should I find somewhere else to store them that might be a bit lower?

 

[day_trippr]

Assuming you are bottle-conditioning, 68°F will help the yeast do their thing...

Cheers!

 

[hotbeer]

They'll be fine there at 68°F. However I've always been in the habit of putting my bottles being conditioned on high shelf where they typically see 73-74°F.

IMO, you don't really want to put them in cooler temps until they've had 2 to 3 weeks at 68°F or above. Essentially what ever is the mid to upper range of the yeast you used ideal temps.

Admittedly though, I don't have any real basis for my belief in doing so. It's just seemed the right thing to do.

 

[day_trippr]

fwiw, when I started brewing a common mantra was "3-2-1" referring to 3 weeks of fermentation, 2 weeks of bottle conditioning, and 1 week of cold conditioning in the fridge, before consumption. I haven't actually followed that in, like, forever - three weeks in the fermentor is at least a week too long

Cheers!