Dilemma - What temp is too low to bottle carb?

[gatomalo]

I've got one temp control freezer with my primed/bottled Scotch Ale... After a week I expected it to be somewhat carbed but still got a ways to go when I cracked one open today.

Problem is that I'm ready to lager with my Dortmunder racked in the keg, where I plan to drop the temps in the coming days until I reach 32F.

Will that temp kill any chance of getting my bottles carbed up?

I plan on being away for a week too here soon. Can I toss the bottles in the fridge (non-temp controlled) until they are carbed up? The rest of the house is around 75 so I'm guessing that's too warm.

 

[flars]

75° is perfect for bottle conditioning. Cool temperatures will cause the yeast to drop out of suspension and go dormant. Just don't have the bottles where they will be in sunlight.

 

[Qhrumphf]

Can't think of a rational justification for keeping still-carbonating bottles in a fridge, temp controlled or not. Even with a lager yeast, it's probably too cold to get you carbonation in a reasonable length of time. The yeast have already produced their flavor compounds, and the tiny little bit of sugar you're priming with isn't enough to cause any problems from the warmer temp. So yeah. 75° all the way.

 

[FarmerTed]

Yeah, 75 should be fine; I usually do it at 72 or so, but the higher temp should only speed things up a bit. What temp did you have the bottles at? Whatever it was, you probably want to put them in a warmer environment, not a colder one.

 

[gatomalo]

The bottles have been sitting at 12C so abt 53F.

The other concern now that I think abt it is that the Scotch Ale was aging for 4months until I notice it too warmed up to 75F. I did hear/see a slight "pfff" when opening the bottle but it makes me wonder if I need to rehydrate some yeast on there. (At least it tastes good :rockin: )

 

[gatomalo]

Is 80 too warm? Looking for a dark place in the house...

 

[ChelisHubby]

Gato Malo use a closet. Just keep the cat away from it.

 

[gatomalo]

Thanks for the suggestions guys... the challenge is finding yet another place to hide my brewing stuff! My better half is really starting to love my gear in the laundry room, the kitchen drying rack, and outdoor patio, and now our bedroom closet.

At least she likes my beer!

 

[Qhrumphf]

Thanks for the suggestions guys... the challenge is finding yet another place to hide my brewing stuff! My better half is really starting to love my gear in the laundry room, the kitchen drying rack, and outdoor patio, and now our bedroom closet.

At least she likes my beer!

At least you have that going for you. My wife hates beer. Anf I've got bottles and gear stacked everywhere.

 

[FarmerTed]

The bottles have been sitting at 12C so abt 53F.

53 F is way too cold for bottle conditioning, especially if you're talking a strong scotch ale. Even if you used lager yeast, I think that's too cold. Warm it up! Personally, I'd give all the bottles a good shake too, to rouse the yeast that's probably sitting dormant on the bottom of the bottles.

 

[PintDrainer]

Get yourself a big tote container and stack your goods in there. I keep mine tucked away in a closet. You will be surprised how easy it is to pack all your gear up when you have a decent tote. Wifey doesn't complain any more.

As for bottles: go to your local liquor store and ask for beer or liquor boxes with the dividers or buy the 6 pack containers alot of places now sell.

Personally, Ill be going for a large 12 section box, to keep the light off my brews and to let me stack em up in my closet for a week to carb.

 

[gatomalo]

53 F is way too cold for bottle conditioning, especially if you're talking a strong scotch ale. Even if you used lager yeast, I think that's too cold. Warm it up! Personally, I'd give all the bottles a good shake too, to rouse the yeast that's probably sitting dormant on the bottom of the bottles.

Thanks FarmerTed and everyone else! Just cracked open the first bottle after a day in the fridge. As my son would say.... De-double-liscious!

Its been abt 3 wks at 75-80 in the closet. I'm going to try hard to resist cracking open the rest. My goal was to make it til fall when I cook more hearty meals. I was going for something Oskar Blues-y like Old Chub and I am definitely pleased w this batch. A lil shake and warmer temps did the trick.