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Bottle Conditioning Temps

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James Squire

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Hi all,

Just wondering what peoples thoughts are on temperature ranges for best bottle conditioning?

I've read some people saying to let them condition for a certain time at higher temp range (around 20 degrees) and then for a longer period of time cold conditioning at around 10 - 12 degrees.

Is this a good guide? At the moment my first brew has been conditioning in covered boxes, in the shade, under my back deck within a temp range of 16 - 18 degrees for about a week, is it time to find a colder place to further condition them?

Thoughts appreciated.
 

hockadays

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James,

I'd keep them at the fermentation temp of the yeast 18C for 2 weeks so you know they are going to be gased then move them to somewhere colder if you want. Sometimes they will be gased after 1 week but 2 weeks I find better.

Matt
 

tangent

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yeah, don't forget, you still have to let the yeast do their work for the first few weeks
then cool and dark is the go
i heard one bloke in a HBS telling a story about 1/2 of his brew was sitting on the lid of a freezer and the other 1/2 on the floor.
He said the gear sitting on the vibrating freezer settled out sooner and better than the stuff on the floor. makes sense i suppose,

..but you wouldn't want to go as far as the paint shaker (Simpsons)
 

Mr Bond

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5 days @ primary temp,then stickem somewhere dark & cool for another 5 weeks and start tastin!
 

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