Anyone else bottle condition in fermentation fridge?

[JutyL]

Hi all,

I have a fermentation fridge that I control via a temperature controller and whilst I am fermenting a batch at around 18 degrees I leave the bottles from the previous batch in there to bottle condition to stop any large swings in temp.

Was wondering if anyone used the same method or if anyone sees any problems with this/has better advice?

 

[ncbrewer]

I try to condition at 70F or higher. I condition in a closet, and in the winter it used to take about 6 weeks. The closet was around 65 - 66F. I've made other arrangements now.

 

[jalc6927]

Always did at room temp, 68-72 degrees F

Because that's what I was taught, doesn't mean other ways won't work

 

[kh54s10]

If it works, but I would go for about 21c or 70f. The cooler, the longer it will take. If you have the bottles in the house how big a temperature swing are you getting. I wouldn't worry about a temperature swing unless 6 degrees c or 10 degrees f or more. I don't think temperature swings are a big problem at that point.

 

[JutyL]

It was mainly for space purposes really as didnt want them taking up the house and if they went in the garage would get reasonable temp drops at night. I always heard room temp was best but I thought that was about 18, maybe I keep my house too cold �� Hopefully that 2 degree difference doesnt make a huge difference

 

[MaryB]

I used to, takes longer by a week or so... now I keg, less work!

 

[dendron8]

i doubt that it matters much unless like others said you get wild temperature swings. try to keep it in the 70F range and you should have carbonation in a couple of weeks.

 

[EnglishAndy]

Yes. I have 42 bottles in there right now carbonating at 70F. In 2 weeks they'll come out on to a garage shelf for as many weeks of maturation as I can bear before starting to drink them. This will make way for the next brew to be put on.

 

[dendron8]

I would suggest refrigeration after conditioning. It will make the beer last longer.

 

[MyCarHasAbs]

I wouldn't suggest doing that at all, unless you have no intention of drinking for several months to come. I keep any bottles I'm conditioning in a closet with a space heater near it on a low setting with the door cracked. 70-78F seems to help speed it up. Colder temperatures slow that process down dramatically.

 

[SlitheryDee]

I don't, but it's very warm where I am. I keep my conditioning bottles out in the shed that I brew in. There's an A/C in there that keeps temps down to 78F. After bottling I just put them in a box to protect them from the light and set them on a shelf. 2-3 weeks later they move from the shelf to the beer fridge. A week or so after that I begin drinking them.

 

[dendron8]

I wouldn't suggest doing that at all, unless you have no intention of drinking for several months to come. I keep any bottles I'm conditioning in a closet with a space heater near it on a low setting with the door cracked. 70-78F seems to help speed it up. Colder temperatures slow that process down dramatically.

I wouldn't suggest conditioning in a low temp fridge either. My suggestion was for after conditioning was complete.

 

[AZBeer]

To jump off from that question. Do people condition them for a certain amount of time, say 2 weeks, and then we they are ready move them all to the fridge? Or wait until they are ready, then move some to the fridge and leave the rest out at room temp?

I've always done the later, but reading this thread brought that question up.

 

[dendron8]

To jump off from that question. Do people condition them for a certain amount of time, say 2 weeks, and then we they are ready move them all to the fridge? Or wait until they are ready, then move some to the fridge and leave the rest out at room temp?

I've always done the later, but reading this thread brought that question up.

I like to move as much as I can to the fridge since beer, like food, spoils more slowly at lower temps. But, I also don't have any evidence that leaving then at room temp (not exposed to light, of course) makes a big difference, since beer doesn't last that long at my house

 

[ncbrewer]

To jump off from that question. Do people condition them for a certain amount of time, say 2 weeks, and then we they are ready move them all to the fridge? Or wait until they are ready, then move some to the fridge and leave the rest out at room temp?

I've always done the later, but reading this thread brought that question up.

I just keep a few in the fridge and the rest at room temp, because I don't have a beer fridge. Hop aroma seems to fade with some age - also hefeweizen flavors. Others seem to be fine. Because of needing to store at room temp, I don't brew too far in advance, in order to minimize the effects.

 

[JutyL]

My fermentation fridge isnt cold its set to around 18-19 degrees celcius as I have other beer fermenting in there at the same time

 

[RM-MN]

I like to move as much as I can to the fridge since beer, like food, spoils more slowly at lower temps. But, I also don't have any evidence that leaving then at room temp (not exposed to light, of course) makes a big difference, since beer doesn't last that long at my house

The stout I left bottled at room temp for 2 years didn't spoil. Instead it kept on improving until I drank the last bottle. Pale ales and IPA's will lose their hop aroma.

 

[dendron8]

The stout I left bottled at room temp for 2 years didn't spoil. Instead it kept on improving until I drank the last bottle. Pale ales and IPA's will lose their hop aroma.

Nice! :thumbup: