Let beer warm to room temp between cold crashing and bottling?

[ElyIrishBrew]

It's all bottled, and I'll be brewing the Muntons Nut Brown Ale this afternoon.

There was about 1/8 inch of pale dead yeast/sludge in the bottom of the fermentation bucket before transferring, and the remaining wort was about half clear, but still cloudy enough that I couldn't see down more than an inch or two through it. Bottling went just fine with no mishaps. Used the priming sugar in the wort rather than in each bottle. Put the bottles through the dishwasher with no detergent and on high heat, put the bottling bucket on the counter above the DW, pulled one bottle at a time out of the DW and when finished, set it in a plastic milk crate. Got three crates full right now starting to age/carbonate in my office at 69 F.

The wort smelled delicious, and tasted great. Very nice spicy, almost citrusy tang to the aroma. Beautiful red/amber color like Leinies Red. Going to be fun to sample it early next month.

Yeah, I'm kinda liking this so far.

 

[unionrdr]

Sounds good so far. It should settle out clear in a few days.

 

[Kealia]

Congrats on your first bottling day. A few short weeks from now you will be drinking your own beer!
Cheers.

 

[tre9er]

You didn't use sanitizer in the bottles? I've always been skeptical that the dishwasher does that good of a job sanitizing...I mean, why else do they make vinators?

 

[ElyIrishBrew]

You didn't use sanitizer in the bottles? I've always been skeptical that the dishwasher does that good of a job sanitizing...I mean, why else do they make vinators?

There are a few guys on here who do the dishwasher thing as their sole sanitizing and haven't had any problems with it. Bottles upside down on the bottom rack so the spray/steam goes straight up into the bottles. High heat setting. Bottles were WAY too hot to touch when the DW was done.

 

[Kealia]

Yep, there are those that bake the bottles in the oven, too.