How important is... (temp control during bottle conditioning)

[danweasel]

...Temp control during bottle conditioning?

Would a beer that has fermented for about 3 weeks at a steady 65 degrees be much affected by spending a few weeks in a 65-75 degree environment to carb up? The temps are really only the ambient air temp so the bottles should change even less than even.

Danke

 

[Pappers_]

Those temps are just fine for bottle conditioning.

 

[strat_thru_marshall]

You should be fine. The time to be most concerned about temperatures creating off flavors is the first portion of fermentation. The amount of fermentation that occurs during bottle conditioning is negligible compared to what has already happened in the fermenter.

 

[danweasel]

Cool, that's what I thought.

Thanks guys,

Dan