Bottle carbing temperature question.

[Johnnyhamer]

I've never really heard anyone talk about carbing temps. It's just a given that everyone carbs around 70. Is there any foreseeable problem with conditioning in the 75-80 range?

 

[Thunder_Chicken]

Nope, not a problem.

However, I'd stay away from the 90s and 100s just because of the whole PV=nRT thing. ANY carbonated beverage, if heated too hot, will explode, beer or not. I left a 12 oz can of seltzer in my car on a hot summer day - came back to my car with all the windows fogged up and everything soaked in hot seltzer. The can was impressively distorted.

 

[Revvy]

What's to talk about in carb temps. 70 seems to be the average that normal grav beers get done at around three weeks....Below takes longer...above may be a little faster. Not much else to say about it.

 

[Johnnyhamer]

What's to talk about in carb temps. 70 seems to be the average that normal grav beers get done at around three weeks....Below takes longer...above may be a little faster. Not much else to say about it.

Exactly what I was wondering. Looking to Carb a little faster.

 

[Revvy]

Why? Just because your beer may carb faster, doesn't mean it will CONDITION faster...carbing is only 1/2 of the equation, a beer can be perfectly carbed and still taste like crap. Beers still need to condition.

 

[Johnnyhamer]

Why? Just because your beer may carb faster, doesn't mean it will CONDITION faster...carbing is only 1/2 of the equation, a beer can be perfectly carbed and still taste like crap. Beers still need to condition.

Very valid point. It's a wheat so I'm banking on minimal conditioning. Just wanted it ready for a get together on June 8th. Cautiously optimistic. If it's sub-par I definitely won't be serving it. Take a lot of pride in my brew.