How long to condition at room temp BEFORE fridge?

[taybull84]

I brewed an American Porter on 3/10, and bottled it after 15 days in primary (3/25). It has now been 3+ weeks of conditioning at room temp... I've heard that Porters take longer to condition, does that mean at room temp or in fridge? What are the benefits/harm between leaving them at room temp vs putting them in fridge? For example, will it become over carbonated if I don't fridge after a certain point?

 

[BigFloyd]

I brewed an American Porter on 3/10, and bottled it after 15 days in primary (3/25). It has now been 3+ weeks of conditioning at room temp... I've heard that Porters take longer to condition, does that mean at room temp or in fridge? What are the benefits/harm between leaving them at room temp vs putting them in fridge? For example, will it become over carbonated if I don't fridge after a certain point?

Don't worry. It won't become over-carbonated. Once the yeast consume the priming sugar and the CO2 absorbs into the brew, that's it.

Darker, higher ABV beers can take longer. I had a Munich Dunkel that took about 5-6 weeks (at room temp) to get ready. I tried a chocolate stout last weekend at 3 weeks and decided not to try another for at least another month. I was expecting that it would take an extra-long time, but just had to try one. Those bottles are still conditioning at room temp.

 

[taybull84]

Makes sense about not over carbonating, thanks. So after carbonization is complete, what are the differences between continuing conditioning at room temp vs in the fridge?

 

[hops2it]

Makes sense about not over carbonating, thanks. So after carbonization is complete, what are the differences between continuing conditioning at room temp vs in the fridge?

You'll get a little more settling/clearing in less time in the fridge. It's like cold crashing in the bottle. So if that's a desire, it can be a good thing. Well that and it's ready to drink when it's cold.

 

[taybull84]

Well I know eventually it's going to spend time in the fridge... But after carbonization is complete, is there a difference between say 2 weeks room temp and 1 week fridge vs just 3 weeks fridge?

 

[nelven34]

Probably something. I say throw a six pack in, leave a six pack out, and compare.

 

[unionrdr]

Try puting one in the fridge for a few days,& see how the carb & conditioning is. If it's still a lil undercarbed & green tasting,leave'em at room temp for another 2 weeks & try again. Dark beers can def take longer to carb & condition.

 

[william_shakes_beer]

When you put a carbed beer into the frige, 2 things happen. The C02 from the head space dissolves back in to the beer, and the yeasts go to sleep.

 

[cheezydemon3]

Sleeping yeast don't "condition"

Chill a sixer at a time. I guarantee, the last sixer will taste so much better than the rest of it, you will wish you had left it warm for 2 months.

 

[Varmintman]

And I would add a third thing as well. The beer clarifies like nothing else will clarify it. 2 or 3 weeks in a fridge and you got some clean clear beer almost as if you had lagered it