Basic Q - Bottle Conditioning
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dc59
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I don't personally find it that important what temp you bottle condition your beers at myself. Whether its an ale or lager yeast, as long as its warm enough for your yeasties to do their job properly.
My reasoning being that it's a relatively small amount of fermentables that your adding at that point and is unlikely to make a noticeable difference to the flavour even if it was bottle conditioned at 5+ degrees higher than primary sat at.
David
:icon_offtopic: On a side note I had my first Fat Yak last night. They have it on tap at the orient (in the rocks). It's an alright beer, plenty of flavour.
My reasoning being that it's a relatively small amount of fermentables that your adding at that point and is unlikely to make a noticeable difference to the flavour even if it was bottle conditioned at 5+ degrees higher than primary sat at.
David
:icon_offtopic: On a side note I had my first Fat Yak last night. They have it on tap at the orient (in the rocks). It's an alright beer, plenty of flavour.
Spartan 117
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When bottling try and keep the bottles somewhere that doesn't fluctuate much with temperature around the 20ish mark I find is best, +or- 5C is fine, I use the bottom of the pantry as the bottles are then also out of direct sunlight and the temp is somewhat constant. Leave them there for 3 or 4 weeks and then transfer them into a fridge and leave them there for a further week or so. I find this works great and haven't had any problems with it as of yet.
Cheers
Aaron
Cheers
Aaron
