Bottle conditioning, How long?

[bare19672]

I am new to brewing, my first 3 batches are in bottles, all are extract kits from NB. First is a sweet stout I started 5 weeks ago, second is a nut brown ale 4 weeks ago and last is a cream ale 3 weeks ago. Stout and NBA have been in bottle at 68 degrees for 2 weeks both have good carbonation and flavors have greatly improved.

My question is how long can the bottles sit at that temperature before moving to a cooler place. My basement is at 62 to 64 degrees.
If bottles set at warmer temperature can they only carbonate so much and then quit?

I also have a Irish red ale in the clearing fermenter and a baltic porter in the primary "trying to get my stock built up".

Next step will be full boils.
What does SWMBO stand for anyways, mine bought me the starter kit for Christmas?

Great site, thanks for all the great info and introduction into this hobby.
Barry:

 

[Cheesefood]

I am new to brewing, my first 3 batches are in bottles, all are extract kits from NB. First is a sweet stout I started 5 weeks ago, second is a nut brown ale 4 weeks ago and last is a cream ale 3 weeks ago. Stout and NBA have been in bottle at 68 degrees for 2 weeks both have good carbonation and flavors have greatly improved.

My question is how long can the bottles sit at that temperature before moving to a cooler place. My basement is at 62 to 64 degrees.
If bottles set at warmer temperature can they only carbonate so much and then quit?

I also have a Irish red ale in the clearing fermenter and a baltic porter in the primary "trying to get my stock built up".

Next step will be full boils.
What does SWMBO stand for anyways, mine bought me the starter kit for Christmas?

Great site, thanks for all the great info and introduction into this hobby.
Barry:

SWMBO: She Who Must Be Obeyed.

Bottling: at least 3 weeks in 70º. If it's colder, it'll take longer. Look at the temp variance on your yeast to see if your storage place is too cold.
After they're carbonated (3 weeks @ 70) you can put them in cooler temps for aging. The longer you let it sit in the bottle, the better it'll be. Not just a little better, but exponentially better. We're talking "Ick" vs "WOW!" better.

 

[bare19672]

Thanks for the reply, I have noticed a significant difference in the sweet stout after one week, I was wondering how I was going to drink it it was so sweet, now it is pretty close to a Guiness, I cant wait to see how much better it can get.

What an addicting hobby !!!

 

[Fish]

Quick hijack - I have a brew that is exeptionally tasty. Only about a week in the bottle. It does have a little bit of a strong after taste of bitter. Will that mellow with age?

 

[bare19672]

My stout after 2 weeks was very sweet,now after 3 weeke is very good, it made a world of differnce.

 

[lefteye]

To hijacker - the 'bitter' is hop oils clinging to yst cells that are still floating around.
The longer they are stared at the longer they float around.

Back to topic:

I go the two week metod , done on weekends. two weeks after bottling they go into the fridge for twoo weeks 36d and then they come out for two weeks and then they are fair game - for ale
My yst is chosen partly for its lack of effect on flavor -so I can tolerate a lttle yst and have grown to like it