Temperature of Bottles after 2nd Stage

[Scooba]

Hello all!! I'm new to the forum and new to the home brew world. I'm about to brew up my very 1st batch. I was wondering what is the ideal temperature to store the bottles after 2nd stage fermentation. I will be using an old fridge with a temp controller for fermentation. Can I use that fridge for storing my bottles while waiting for carbonation? What temp do I set it on?

Thanks for the help!!

Scooba

 

[phenry]

Consensus is usually 70*F is best for bottle conditioning. 3 weeks minimum.

 

[Scooba]

Great! I plan on brewing and consuming 1 batch at a time so I will use my temp controller at 70 after I bottle and store them there! Thanks for the quick reply

Scooba

 

[AleFred]

boxed up in a closet works fine for me...less energy used as well, just a thought

 

[unionrdr]

I store my bottles in covered boxes at room temp,70F being good overall. # weeks minimum,but 5 weeks is better for average gravity ales. 2 weeks in the fridge gives a thicker head,& longer lasting carbonation.

 

[Revvy]

boxed up in a closet works fine for me...less energy used as well, just a thought

For most of us.

You don't need to be precise with your storage and carb temps. If your "room temp" is in the 70's and you are carbing an ave grav beer, three weeks is usually fine. Higher grav beers take longer. Lower grav beers MAY take less (but that's not always the case- 3 seems to be the minimum). If your beers in the mod to high 60's add about another week, if it's low 60's maybe 2.

But you don't have to be that precise.

 

[Just1pepsi]

I stand them up, covered up for a minimum of three weeks at room temp which is around 70 or so, then I'll do a week or two in the fridge before opening the first one. I've begun saving at least 4 (i use 16oz bottles) that I keep at room temp indefinitely to later go back and resample, I've also started keeping notes on them so I can better understand and remember differences over time.

oh, and this is for average gravity beer.

 

[unionrdr]

Yeah,I forgot to mention keeping a note book of every aspect,every smell,every taste of every brew. All the number's too. Dates for every note taken as well.

 

[Revvy]

I stand them up, covered up for a minimum of three weeks at room temp which is around 70 or so, then I'll do a week or two in the fridge before opening the first one. I've begun saving at least 4 (i use 16oz bottles) that I keep at room temp indefinitely to later go back and resample, I've also started keeping notes on them so I can better understand and remember differences over time.

You don't check one or 2 by puting them in the fridge and tasting them BEFORE you just put them in the fridge? If they aren't carbed at the three weeks, you've just effectively retarded the carbing conditioning process by putting the yeast to sleep.

 

[Just1pepsi]

Oh I do taste test before hand, neglected to type that step out. I of course test before refrigerating also.

 

[Jbloader]

You don't check one or 2 by puting them in the fridge and tasting them BEFORE you just put them in the fridge? If they aren't carbed at the three weeks, you've just effectively retarded the carbing conditioning process by putting the yeast to sleep.

I test one on bottling day. Then one at one week conditioning. Then one at two weeks. Then three right before the fridge. Then three or four after one day of the fridge. Then about a six pack after that.

Hell, by the time my beer should be ready I've drank it all except what I give to friends and family. Of course, the all follow my very strict instructions on how to treat it before being consumed.

My testings are all documented as the beer tasting "green," but everyone else thinks it tastes wonderful.

Good luck on the "brew a batch drink a batch" theory. It took me about 6 cases at a time to get to that point.

 

[BeerChef17]

I always love the first warm beer of a batch...it may not be the best of the batch since thats usually the last one...but it has the nice rewarding flavor of "way to go!!"