Temp control after bottling?

[frothdaddy]

I put my carboy in water with some ice to keep it at proper fermentation temp. Otherwise, it'll probably ferment at 72F-75F.

I've already bottled my first batch, but I'm wondering if I should keep the bottles in the water too, since obviously they are fermenting a little bit more to add carbonation. If so, how long should they be temp controlled, and when can I just keep them at room temp to condition them?

 

[Professor Frink]

If you can keep the bottles cool easily I'd do it, but I wouldn't go through the trouble of putting them in ice water, there's very little fermentation going on with carbonation and it shouldn't give you much off flavors.

 

[gonzoflick]

Yea when the think about the time/effort it is to de-label, clean, sanitize, fill, and the cap bottled beer....the extra time and effort in keeping the bottles cool in ice water would drive me crazy. Cap them, box them, forget them...for a few weeks

 

[malkore]

bottle condition at normal room temp for 3 weeks....then chill.

 

[JacktheKnife]

Gentlemen,

The owner of 'Homebrew Headquarters' in north Dallas, old 'Kelly',
said:
Once the ale is bottled,
'room temperature' is fine.
Now I imagine there are folks here in Texas,
who don't have air conditioned houses,
I used-to-didn't myself.
People didn't live in Texas before air conditioners were invented,
not many of-em, or not for long.
Cooler down in San Luis Potosi!

But once the stuff is in a bottle...
in fact my chinese thermometor in my brewery never says other then 72!
Hmmmm


Later Y'all


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