Recommendations for bottle conditioning my RIS.

[olotti]

I bottled my bb ris Tuesday, primed with corn sugar and added a little cbc-1 yeast since the beer sat in primary for a few months. After bottling all my beers they go into a closet on my main floor where the temp is usually 70-74 deg and it takes about 1-2 weeks for my beers to carb. However this ris came in at 11% and I know it will take considerably longer to carb, I plan on trying the first one in two months. So my question is really how long do I leave these in the 70-74% temp range, Im trying to avoid speeding up any oxidation that may have occurred as I plan on keeping these bottles for awhile ie long term bottle conditioning. So should I just wait until their carbed then move them downstairs where temp is 61-64% to help slow oxidation. Thanks for the help.

 

[brewmax25]

Sounds like a good plan! I would even recommend storing your conditioned beer at your basement temp but also a little colder, maybe in a fridge. I have found storing bourbon barrel aged beers cold prevents metallic flavors from forming due to oxidation. This way you will be able to pick the proper cellaring technique the next time you brew this recipe!

 

[olotti]

Sounds like a good plan! I would even recommend storing your conditioned beer at your basement temp but also a little colder, maybe in a fridge. I have found storing bourbon barrel aged beers cold prevents metallic flavors from forming due to oxidation. This way you will be able to pick the proper cellaring technique the next time you brew this recipe!

So basically wait till its carbed/conditioned then move it downstairs?? I have a garage fridge but it will never hold the 30 bottles I have of this with all the other beer and whatnot In it. Maybe moving like half at a time, drink one replace one, may work but my fridge is set into the 40's is that to cold to let the flavors meld.

 

[brewmax25]

Just throw a few in the fridge and keep the others in your basement or anywhere close to mid 50s F. No need to throw all of them in cold storage.

 

[olotti]

Just throw a few in the fridge and keep the others in your basement or anywhere close to mid 50s F. No need to throw all of them in cold storage.

Ok I'll try that but the others will b in the basement where now it's 61 but in the summer it stays around 64. I Don't have anyway to keep them at true cellar temp of 50's so I'm guessing if my basement temp is what it is they'll age but may face oxidation a little quicker?? If I'm correct I understand it does take these big beers a lot longer to lose their base flavor from oxidation so hopefully the basement temp will work for the next year or so before I brew the next batch.

 

[bobeer]

If it were me I'd leave a few in the 70's and just put the rest in the basement since you're not going to open them for a while anyway. They'll still carb/condition at the lower temp but it'll take longer but your plans sounds fine also.