Fermenting temps vs. Bottle temps

[MrG]

Can someone explain if there is a difference between what the fermenting temperature versus the temperature of when the beer is bottled?

By fermenting temperature, I mean the period of time after you have pitched the yeast and have the airlock on.

I'm on my third batch, and I've been leaving it in the basement which is at 60F. Is that too cold? My upstairs is more around the 68-70F... would that be better?

And then, once it's been bottled, what temperature should that (resting) environment be?

Many thanks!

 

[Yooper]

Do you have a "stick on" thermometer on your fermenter? They have them at homebrew stores, or you can use an aquarium thermometer, as long as it goes from about 60F-75F.

That's a great way to glance at the fermenter, and see the actual fermentation temperature.

Fermentation temperature depends on the yeast strain, but in general most ale yeast strains do best at 64-68 degrees F.

 

[freisste]

Fermenting temp depends on the yeast. Your 60deg temp is pretty good for a lot of ale yeasts, but is too cool for some. It is too warm for most, if not all, lager temps. Your upstairs temp of 68-70 is pretty good for bottle carbing, but is probably too warm and variable for long-term storage, if you are thinking about that. Ferment temp is pretty critical to avoid off flavors. Bottling temperature is not particularly critical, but too cold and it won't work. Cellar temp is also not too critical, but if it is too warm, it will not last as long.

 

[MrG]

Thanks for the info... I know the aquarium stick on thermometers you're referring to. I'll probably pick up one this weekend. I've also brought the fermenter upstairs. I bottled a week ago, and suspect I'll give it another 2 weeks or so.

The yeast is Safale US-05... just checked out the specs, it's says it's good from 59-75, but I'm guessing it's better to be mid-range, as opposed to the bottom.

 

[unionrdr]

Initial ferment temps are the more critical. Use the yeasts' listed ideal range on the PDF's. When bottled,the low temp range can make the yeast go dormant & not carb. but since the beer is done with primary,the higher temp range doesn't matter in the bottles. 70 is basically the norm,but higher works well too. So bottles upstairs will def carb beter in the usual 3-4 weeks.

 

[m3n00b]

I usually ferment around 60-65. I leave my bottled beer in my garage which can range from 50-90f and haven't had any issues. In the winter I'll bring freshly bottled beer inside for 2 weeks so it can carb properly.

 

[jerrya100]

How about bottling a lager? I have a lager conditioning at 40 F. Once bottled should I bring up to 60 F or so or leave cold at 40 F.


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