I brewed a Scotch Ale on Saturday, everything went well for my 2nd AG. Fermentation is going good at around 61-62. So, I'm reading about bottle conditioning for a Scotch Ale, and most have said to bottle condition for 3 months at a low temp. So different styles need different conditioning temps. Has anyone created a chart for the right bottle conditioning temps for different styles?
Bottle conditioning temp chart
- Thread starter isseldor
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flars
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Bottle conditioning at lower temperatures will lengthen the bottle conditioning time. To low of temperature can cause the yeast to go dormant and the bottles will not develop carbonation at all. Room temperature of 70° to 75°F is a good conditioning temperature. After the bottles are conditioned a long coolish cellaring temperature can help bring out complex flavors in some beers.
There are so many variables involved, I don't think one could effectively make such a chart. Storage temp, ABV, condition of remaining yeast, re-pitching or not, amount of priming sugar, type of sugar, etc.
What I do for high-gravity beers is store it at around 70 for the first 3 weeks, to carbonate. Then I cellar it at cooler temps (60-ish), to slow down any oxidation that may occur.
flars
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I would bottle condition beer with an OG over 1.064 at least four weeks before checking one bottle for carbonation. After four weeks of 70°F, or higher, chill one bottle for at least three days to check carbonation and head retention. If it isn't to your liking check another bottle after another two weeks. Some beers will just take more time.
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I brewed bers of 1.067 that didn't need more than 3 weeks or so in primary. Then about 3 weeks, maybe 4 conditioning time with 5-7 days fridge time. Some beers are better in 10 days to 2 weeks. Depends on the style. My ESB's are good at 10 days fridge time. Hybrid lagers @ 2 weeks in the fridge.
HB_in_Subic
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I typically store my bottled beer at the same temperature that I fermented them at (depends on the yeast used). If the beer still hasn't carbonated after 3 weeks, I store typically at 70F and check weekly.
The particular yeast's fermenting temp range doesn't count in sealed bottles. Save for the lower end of the yeast's temp range. Too low & it stalls, but higher doesn't seem to matter. That's why 70F or more is normal for bottle carbing & conditioning.
