dropdeadsuit
New Member
Hey all,
Intermediate amateur here - just moved to a new apartment and I'm getting used to the drafty, un-insulated SoCal construction.
I just brewed and bottled an ale and am conditioning it for a few weeks now ... but I just took some temperature readings in the cabinet where the bottles are resting and the ambient temp was 57 degrees at 10AM.
I was wondering:
1). Assuming it dipped a few degrees below that overnight, has / will this temp ruin the carbonation in these bottles, or will it just make it take longer? I'm using a British Ale yeast
2). Does anyone have tips or tricks on controlling bottle temps in situations like this?
thanks!
Intermediate amateur here - just moved to a new apartment and I'm getting used to the drafty, un-insulated SoCal construction.
I just brewed and bottled an ale and am conditioning it for a few weeks now ... but I just took some temperature readings in the cabinet where the bottles are resting and the ambient temp was 57 degrees at 10AM.
I was wondering:
1). Assuming it dipped a few degrees below that overnight, has / will this temp ruin the carbonation in these bottles, or will it just make it take longer? I'm using a British Ale yeast
2). Does anyone have tips or tricks on controlling bottle temps in situations like this?
thanks!