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Bottle conditioning at 78°, too warm?

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Schnitzengiggle

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I've done some research on these threads and have gotten the general consensus that bottle conditioning is best at ~70°. I live in AZ and unfortunately for beer, house temps fluctuate fairly dramatically during the spring, say anywhere from 65°-68° in the evenings with doors and windows open, to 75°-80° during the day w/A.C. set at 78°. Once summer arrives, forget it, it will be no cooler than 78° in the house at all times w/some southerly exposed room temperatures warmer. Electric bills are ridiculous in the summer months so I cannot afford to turn the temps below 78°, not to mention that the A/C would just run until the sun went down at 8:30pm w/o a big difference in cooling. I think I can keep my fermentations fairly cool in my ice chest evapoartive cooler with ice bottles and wet t-shirts, but will bottle conditioning at these warmer temperatures impart off flavors? Or, will I just have carbonation sooner? I've been tempted to purchase a mini fridge or small chest freezer to ensure a stable climate for fermentation and bottle conditioning, but space is an issue right now. Any feedback would be greatly appreciated.
 
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Schnitzengiggle

Schnitzengiggle

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olllllo, out of curiosity, how do you keep your fermentation temps down in PHX???
 
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Schnitzengiggle

Schnitzengiggle

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I dunno what that link sends me to, but nothing I can understand. Chest freezer/fridge w/temp controller??? Just curious, because gets almost as hot here in Tucson, and similar to PHX we have very few homes w/basements or cellars, and lots of wood framed stucco homes (mine) that are warm.
 

enderwig

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I bottle condition at 78 with no problems, I can't afford to set the AC any lower than that!
 

ArcaneXor

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During the summer, my room temp rarely drops below 80 degrees during the day if I don't want to have the A/C running nonstop. It's not ideal for long-term aging, but I haven't noticed any adverse effects on my beers that are drunk fairly quickly (within 3 months or so). I guess it's even beneficial, considering you can get full carbonation in as little as 5 days at times.

I keep my fermentation temps in check using cube coolers (with self-made styrofoam lids) that contain a water bath and twice daily additions of ice or frozen water bottles. It's easy to maintain temps as low as 64 degrees that way with swings of less than 2 degrees/day.
 
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Schnitzengiggle

Schnitzengiggle

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Thats a great idea, insulating foam top! Wouldn't have thought of it, now I wonder if you could make a foam collar out of one just like a keezer and attach the lid to that. Hmmmm...the gears are turning now!
 
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