Bottle conditioning in QLD

[time01]

How does everyone else manage with the heat and what's your technique?
I have been leaving mine outside and after about 6 weeks they become fizzers, it's not from over carving also. I had some success with a batch that has been in the fridge for several weeks but interested in other people's ideas.

 

[madpierre06]

I leave mine under the house, it's airy (vented timber slats all around, darkish, only a single concrete pad surrounded by dirt, and generally fairly coolish in comparison to external temps. Haven't had any negative issues so far.

 

[neal32]

How does everyone else manage with the heat and what's your technique?
I have been leaving mine outside and after about 6 weeks they become fizzers, it's not from over carving also. I had some success with a batch that has been in the fridge for several weeks but interested in other people's ideas.

If it's not from overcarbing, it's infection. Hopefully for you it is overcarbing. Unless you're using Brett which will slowly ferment over many weeks.

 

[wereprawn]

Outside? In a place away from any light and direct/reflected heat surely.

 

[wereprawn]

I used to let mine condition at ambient for 3 weeks, then put a heap in the fridge for as long as they lasted.To me there was a striking difference between one that had been in the fridge for a week or two and one that had just been put in the freezer for a while to get it cold. Lagering works for Ales too.

 

[time01]

Unfortunately I don't have room inside the house so they are outside under patio. Does get very warm under there and there is some direct light at times. I might try leaving them for 3 weeks then leaving them in fridge. The recent brew I left in fridge got better as the weeks went by.

 

[indica86]

I get fizzers sometimes too.
I pfffsssht them until it feels okay.
Depending on the yeast it can crack on when temps are raised.

 

[manticle]

Carbon dioxide comes out of solution more readily at warmer temps and they will need some time in cold if you are to reabsorb that. Try chilling a bottle right down for 24-48 hours - even if you let it warm up a shade before drinking, any fizzing should be more subdued.

Gushing will also be compounded by particulate material so hops, proteins, yeast etc will contribute. The last few bottles from the fermenter will be more vulnerable.

All of this is presuming no overcarbing from early bottling or over priming.

 

[indica86]

Cheers manticle, that explains a few things for me.

 

[wynnum1]

Problem with in the fridge there so drinkable and do not last i think there is an unwritten law that commercial beer wine and spirits that they have to be drinkable but not of a standard that creates problems why would they make vb or xxxx if for same effort make a good tasting beer same with bunderberg rum .

 

[time01]

Thanks for bringing that up manticle, I bulk prime, only use a primary and probably haven't CC long enough either which would probably contribute.