First time jitters

[jmurphy]

HI I'm wondering if I'm on track? Stage one three weeks secondary fermentation three weeks in a closet at about 55 degrees and I've now bottled my beer and returned to the 55 degree closet for conditioning and aging. Is it to cold and how long should it condition?

 

[unionrdr]

Bottled beers should be conditioned at 70F for at least 3 weeks. 55F is def way too cold. Put them in a warmer spot.

 

[steelerfanatic7]

Bottled beers should be conditioned at 70F for at least 3 weeks. 55F is def way too cold. Put them in a warmer spot.

Is that beer type specific or a general rule of thumb for all beers?

 

[unionrdr]

While it is a rule of thumb,it's also science. So far as the yeast are concerned. Most ale yeasts will go dormant at that temp,let alone carbonate. Most ale yeasts are best between 60-68F. At 55F,they'd go dormant & settle out. Besides,70F is a good temp to get the job of carbonating/conditioning done in a reasonable length of time. Lagers are a different story.

 

[jmurphy]

The specific beer I'm making is a american wheat. I can certainly move the beer to a warmer area of the house

 

[unionrdr]

Yes,def move it to a warmer area of the house. And don't worry,bottle carbing/conditioning temps are higher than ferment temps. Since the yeast have been through so much at this point,the higher temp helps them get the job done before settling out again. No worries,m8.