Temperature after Bottling

[caoimhinn]

Good evening ladies and gents.

Last night, I've bottled my first batch after ~3 weeks of primary fermentation. My understanding based on reading these forums is that the environmental temperature for bottle conditioning should be around 70F.

I've noticed that my basement, where I had kept the carboy during fermentation, does not exceed 67F. However, it's fairly stable between 65-67. My concern is that moving the bottles elsewhere in the house will expose the beer to more dramatic shifts in temperature, as this winter has been kind of strange. The house temperature may hit 72F, or may drop to 66F.

Any recommendations on how to provide a stable spot for bottle conditioning? If the temperature is below 70F, am I killing the remaining yeast?

Thanks for any advice. I've learned a great deal already. I look forward to my future batches, more mistakes, more equipment, and more sweet, sweet, beer.

All the best.

 

[Coathanger]

I don't think it'll hurt to be between 65-67, just may need a bit longer than at 70...my latest batch (bottled and starting to drink them) have been in my basement which probably hovers around 67, give or take 2 degrees and they're fine. I think there's a fair amount of leniency, just be aware that cooler temps may add a few days to the process.

 

[PADave]

Mine sit in my basement that is about 60 this time of the year. I have carb in 2 weeks. You'll be fine.

 

[Coathanger]

Mine sit in my basement that is about 60 this time of the year. I have carb in 2 weeks. You'll be fine.

I actually just double checked and my basement is probably a lot closer to 65, maybe even a bit lower overnight. I second this!

 

[ChuckS1]

I fill one 12 ounce plastic Coke bottle in each batch to gauge my carbonation. If the bottle starts to get hard, I know carbonation is happening. After about 2-3 weeks, it should be hard like a soda. I also keep another bottle filled with water for comparison.

 

[mclardass]

You'll be fine, the temperature is fine for bottle conditioning and more importantly stable. Temperature extremes (very hot during the day, very cold at night) will affect your beer a lot more than a couple of degrees. RDWHAHB, welcome to spending way too much time obsessing and thinking about beer

 

[Jtk78]

...welcome to spending way too much time obsessing and thinking about beer

I concur. I started brewing in Oct. Can't tell you how much I've thought of beer since then. Mine. Others. All of it.

 

[kh54s10]

The beer would carbonate eventually at anything above 60 degrees. The difference is how long it will take. If the temperature is lower it will just take a little longer. A few degrees and you might not even notice a difference. I always say that my beers, conditioned usually at about 68-70 will often carbonate in 2 weeks. I have never tried one sooner. Some take longer and ALL of them have tasted better at 3 weeks or longer. The exception might be very hoppy beers, that will have the hop flavor and aroma fade more quickly. I have not made many of those.

 

[Steveruch]

Beer should carb at any temperature that the yeast used will ferment, it might take longer than at 70.
I have a vienna lager in my brew room at 62 and it's pretty well carbed after two weeks.

 

[ncbrewer]

For a couple of winters, my bottles stayed at around 65 degrees while carbonating. They seemed to take about 5 weeks to carb up.