Hey, I just bottled my beer, and now need a place to store it for a week to condition. Everything I see says to store it around 55 degrees...I dont really know of a good place at my place to do that, it's getting warm in Memphis, and can't guarantee that the garage will stay under 65...The refrigerator is too cold...the house is kept at about 68...might be able to find a cold room that stays at 64ish...any ideas?
Where are you seeing 55 degrees to carb and condition your beer? That's not going to let your beers carb for a long time. That's nearly yeast dormancy temp...they won't be doing any work for you.
The
3 weeks at 70 degrees, that we recommend is the
minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..
I have a 1.090 Belgian strong that took three months to carb up.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled,
it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here
Of Patience and Bottle Conditioning. With emphasis on the word,
"patience."
As to storage, I use milk crates which stack and each can hold one case of beers.
I keep them in the warmest place I can find. I have a few at my girlfriend's in here basement next to here furnace in a little dark corner.
Some folks use office file cabinets to store in.