Temp during Conditioning

[November]

With the onset of winter (I know, the southwest doesn't get real winter but its still cold), I've begun to have problems with my conditioning in bottles. Nothing else has changed in my equipment or sanitation so I attributed the problem to temperature. Where I stored my bottles before, it was generally between 66-67 degrees. Ive moved it to another section of the house where it is generally 71 or 72 degrees. Will the addition of about 5 degrees make a difference or have I gone all wrong about this problem?
Thanks,
-Dan

 

[jescholler]

I would expect that to carbonate your bottles quicker. 71-72 degrees is perfect though, so just give it time.

The one problem that I had with carbonation was due to under pitching yeast. I had some fairly old smack packs from the LHBS. I used 2 thinking it would be OK, but it wasn't. That batch never really carbonated. I was shooting for 1.6 volumes too, so when I missed the mark on that it was really flat.

Do you know if you pitched the proper amount of healthy yeast?

 

[November]

Certainly seemed like it. I had good fermentation with fresh yeast. Everything went fine until it came to carbonation. I never had a problem till recently and my pitching habits haven't changed that I know of.

 

[November]

Just in case anyone else has this problem and runs across this thread, I moved my conditioning beer in boxes into a closet. I used just a single 65 watt bulb to keep the temp at 71 or 72 even at night when the house temp drops. After a week of this, I have already begun to see better carbonation in my bottles.