Bottle carbing

[Nullnvoid]

A nice easy question I hope. I have always kept my bottles in the freezer where the fermenter was after I have bottled. It says you should do this for a short time. How crucial is this?

I have recently got a second fermenter and have had them going a week apart. I want to start another fermenter tomorrow but that won't leave anywhere for the bottles I have just bottled.

Thoughts?

 

[warra48]

Who says you should do this? What's the objective in doing this?

After you have bottled your brew, you will want it to carbonate. It won't do that at freezer temperatures. You need to have them at room temperature. It's all I ever do, and my beers turn out just fine, clear as a bell and nicely carbonated.

There's logic to cold conditioning your beer for a period at the end of fermentation and before you bottle. It may give you some improvement in clarity and flavour by dropping out excessive yeast and proteins..

 

[Nullnvoid]

Yeah ok, wasn't very clear on the freezer. I realise my mistake

The freezer isn't turned on, it's just to keep the temperature consistant. It sits around 18 degrees.

What I have read around the traps is that after you bottle your beer you should keep it at the temperature it was in the fermenter for a period of time. This is to carbonate it? If the bottles are not in the freezer they will be in the garage which maintains a temperature between 10 - 15 degrees at the moment. Will this suffice?

Trying to build up a buffer of beer

 

[warra48]

Ah, OK, that's better!

The idea of the freezer at 18ºC sounds perfect, it will carbonate your beers nicely in about 2 to 3 weeks.

10 to 15ºC is too low for an ale yeast, although lager yeasts will work over time at this temperature.

 

[calobes]

Yeah ok, wasn't very clear on the freezernicelyalise my mistake
The freezer isn't turned on, it's just to keep the temperature consistant. It sits around 18 degrees.
What I have read around the traps is that after you bottle your beer you should keep it at the temperature it was in the fermenter for a period of time. This is to carbonate it? If the bottles are not in the freezer they will be in the garage which maintains a temperature between 10 - 15 degrees at the moment. Will this suffice?
Trying to build up a buffer of beer

It will still carbonate at 15. Just takes a bit longer. Mine sit at around 12 - 15 and still carb up nicely.

 

[Grott]

It will still carbonate at 15. Just takes a bit longer. Mine sit at around 12 - 15 and still carb up nicely.

Agree calobes, that's why with my normal drinking brews I'm 6 weeks ahead.
Cheers

 

[Tahoose]

hmmm us-05 and nottingham won't ferment at there quickest at 15c but they will still ferment well. It is good to have them at the same temp as they fermented at if you have the space..

This time of year you should't have too many issues ( unless in the tropics), but in summer allowing the bottled beer to carb at higher than fermentation temps will give bad flavours. I learnt this the hard way last summer on my 2nd AG brew.

 

[Nullnvoid]

Thanks guys. I'm in Melbourne and it I seem to mainly use us-05 or Nottingham.

I also leave them 4 weeks before I start drinking so it shouldn't be a problem.

Thanks for all your thoughts.

 

[Lord Raja Goomba I]

I stilll carb in my laundry where it's almost always less than 10 degrees.

All ale yeasts.

 

[Not For Horses]

clear as a bell

Is this a thing? I don't think glass bells would be a very good idea...

To add to the on topicness, yeast will still ferment cold. I've had beers and ciders continue to ferment, albeit over a period of months, in the fridge at 5ish degrees. Ale yeasts that is.
But don't do that for carbonating. That would take months. That would be quite silly.

 

[spog]

Glass bells look lovely on the Xmas tree.
Cheers...spog..