I bottled my first batch Saturday, and am trying to exercise patience for 3 weeks or more to let the bottles condition, as so many people here have advised. The fermentation process was filled with pleasant sights and sounds signaling happy, active yeast, but my bottled beer just sits there quietly. Should I expect to see anything as it conditions?
Another related question: Somewhere I read that the bottles should be stored at 70 degrees F. It's typically 66 degrees in their box. Do I need to increase the time they spend in the bottle to make up for the temperature difference, or do I need to find a way to warm them? Or does the temperature depend on the yeast, as it did in fermentation? This is Wyeast Trappist 3787, and its temperature range is 64-78 F.
Thanks!
Another related question: Somewhere I read that the bottles should be stored at 70 degrees F. It's typically 66 degrees in their box. Do I need to increase the time they spend in the bottle to make up for the temperature difference, or do I need to find a way to warm them? Or does the temperature depend on the yeast, as it did in fermentation? This is Wyeast Trappist 3787, and its temperature range is 64-78 F.
Thanks!