ipscman
Well-Known Member
Noonan says to bottle beer "at 50 degrees F or above for several days to allow fermentation to be established within the bottle before lowering the temperature" (p. 199, 2nd edition)
Never thought of the idea that the remaining yeast (or fresh refermenting yeast added to priming bucket for Belgians, e.g.) would need to be started at the normal fermenting temperatures for a particular yeast. Makes sense.
However, Beersmith and others offer the option of selecting your carbonation TEMPERATURE. With lower temps you use less priming sugar because it goes into solution quicker. You can choose 39 degrees and put it right in the fridge.
Q 1: How do I combine or understand these two seemingly contradictory options? Am I missing something obvious?
Q 2: Do you find it necessary to bottle and prime at 50 F and above before cooling slowly to fridge temps as Noonas suggests?
Never thought of the idea that the remaining yeast (or fresh refermenting yeast added to priming bucket for Belgians, e.g.) would need to be started at the normal fermenting temperatures for a particular yeast. Makes sense.
However, Beersmith and others offer the option of selecting your carbonation TEMPERATURE. With lower temps you use less priming sugar because it goes into solution quicker. You can choose 39 degrees and put it right in the fridge.
Q 1: How do I combine or understand these two seemingly contradictory options? Am I missing something obvious?
Q 2: Do you find it necessary to bottle and prime at 50 F and above before cooling slowly to fridge temps as Noonas suggests?
