Stout bottle temps

[Brew-b-que]

Hey I'm sure its been answered somewhere but the internet on my phone sucks.

My question is that I bottled my first batch of beer a week ago and after reading a bit I see that it may take up to 3 months to carb up in the bottle.I primed the bottles at about 1.9. My basement usually runs 60-63 degrees at the warmest. Should I move the bottles to a warmer area in the house or perhaps could I throw my brew belt under the cases to warm them a bit.
I have a limited amount of patience and I really want to have a beer. would a warmer bottle conditioning temp help to shorten the carb time?

 

[Revvy]

The lower it is the slower it's gonna take. So if it's under 70 like in your basement it's gonna take longer than if it's above 70. I've had stouts take about 6-8 weeks before but ymmv. If you can get them warmer than do so. Even in the basement if you get them off the floor, like on paintcans and near your furnace or water heater, that will go a long way to getting it carbed.

 

[Brew-b-que]

I was wondering for further brews; is there a correlation between volumes of CO2 desired (priming sugar amounts) and appropriate temperature vs. time in conditioning.

Maybe I didn't word it right but what I'm saying is if I want to achieve 2.3 volume of CO2 using the calculated 4.1 ounces of corn sugar is there a table of sorts to give a rough idea of when carbonation would be complete at a certain temp?

Conditioning and yummy factor aside of course.

 

[Revvy]

no there's no table, where time is involved. The amount of sugar dictates the volume of co2 in the beer. But regardless of how much sugar you add in there, if the yeast is closer to dormancy temp it's going to take longer to swim around and eat the sugar regardless of the amount of co2 you're trying to produce. At 58 degrees in your fridge it could indeed take months to achieve carbonation, whereas at 70 degrees it may take 3 weeks.....but there's way too many variables involved to have any kind of time/temp chart. The three weeks at 70 for most beers is just a rough rule of thumb....but all sorts of things including grain bill, strain of yeast and a million other little things play into it.

 

[Brew-b-que]

Thanks for your help. I love this forum. I have been to others that seem to rather talk down to you and say read read read. I've done that. If it wasn't for the knowledge of veterans they'd be clueless too.

 

[unionrdr]

I keep mine between 20-22C (69-71F),and after 3 weeks at that temp,& 3-5 days in the fridge. My pale ales come out carbed to the last gulp,& a good head. But I've read that stouts can take longer to mature,not just carbonate.
But I've also read of some brewer's stouts being carbed & good at 2-3 weeks. As was stated it really does seem to depend on grain bill,gravity,etc.

 

[Brew-b-que]

Ok so I couldn't find anywhere in my house I could get to 70ish, So what I am thinking is to put the bottles in a shallow water bath. I have an aquarium heater I can dial from 68 up to 90 if I felt like it. I feel the water will help regulate and keep warm. Just wondering if anyone has tried this or if it is a bad idea.

 

[unionrdr]

I've read of folks doing that with secondary. Just keep the water away from the steel caps & keep an eye on it. You might want some means of water circulation as well to prevent localized hot spots near the aquarium heater. Maybe an air pump/stone?