Storage temps?

[Levers101]

I know that you're really supposed to store at "cellar temperatures" once carbonation has been acheived. However, I live in a 3rd floor apartment and have no cellar and don't have the refrigerator space to keep 2 batches of bottles cold. How long can I store at around 72 degrees F without any negative consequences?

 

[homebrewer_99]

Depends on what it is and how much priming sugar you used.

For the most part you can get your bottles to the carbonation level you want then place them in the fridge for a week or two. Then remove them. With any luck they won't reactivate.

Using DME for priming allows the brew to stay at room temps longer as it takes longer to get it carbonated than corn sugar.

I have some beers that are almost 1 year old that have never been in the fridge and are not over-carbonated.

 

[Rethin]

Won't the yeast just stop once all the priming sugar is used up?
So if you use the correct amount of sugar is used is shouldn't over carbonated no matter what the temp?

Someone correct me if I'm wrong.


Rethin

 

[boo boo]

I know that you're really supposed to store at "cellar temperatures" once carbonation has been acheived. However, I live in a 3rd floor apartment and have no cellar and don't have the refrigerator space to keep 2 batches of bottles cold. How long can I store at around 72 degrees F without any negative consequences?

You have to get your prioritys right.
remove enough food out of the fridge until you have enough room to fit in all the brew.
I went camping last week with 8 dozen beer and a loaf of bread. My buddy asked where I was going with all the grub. lol.

 

[homebrewer_99]

Won't the yeast just stop once all the priming sugar is used up? So if you use the correct amount of sugar is used is shouldn't over carbonated no matter what the temp? Someone correct me if I'm wrong.
Rethin

Yes, you are right, but "some people" overdo things......we don't know who they are, but they do...

 

[Levers101]

I'm not really that worried about overcarbonation. I didn't communicate well, but I was more asking about "over aging" my beer or more simply making it lose some of its freshness due to leaving it at a higher temp than it maybe should be. Though I'm sure the solution to that is to just drink it faster.

 

[homebrewer_99]

Over time, beers can become "cidery".

I just had (last night that is) a Hefe Weizen that was starting to turn a bit and it was over 1 year old. It was sweeter than I remembered it so I just popped in 3 drops of hop extract and swirled it around a couple of times and it was "enjoyable to drink" again.

Since we don't pasteurize our beers we should not save them for any length of time, say 6 months or longer unless they are lagers and in the fridge.

 

[magno]

No kidding only 6 months? We're about to move and Im draining my HB coffers. I noticed a definite sweetness in some of the older beers that I didnt remember being there too. Will oxygen barrier caps exted this much?

Sorry for the hijack

- magno

 

[Levers101]

Oh 6 months... then I'm fine. I'll certainly have these brews and probably several more drank in 6 months time.