Over the past few days, I have opened up half a dozen Coopers Mexican that have been conditioning for 6 weeks and half a dozen Coopers Real that have been conditioning for the past 4 weeks. FG's were sweet, bottles sterilized, correct amount of priming sugar added and used a bench top capper. Same process as the past 2 years. Absolutley no head when beers are poured into clean glasses and minimal bubbles once poured.
Beers have been stored under the house in Western Sydney, where the temp has been lucky to get to 8 degrees during the winter.
I know that lower temperatures slow down the conditioning process, but is there something I am missing?
Is there a temperature where carbonation ceases? and what is the ideal temperature range for conditioning over 4-6 weeks?
Cheers
Beers have been stored under the house in Western Sydney, where the temp has been lucky to get to 8 degrees during the winter.
I know that lower temperatures slow down the conditioning process, but is there something I am missing?
Is there a temperature where carbonation ceases? and what is the ideal temperature range for conditioning over 4-6 weeks?
Cheers
ut a cuopla bottles in fridge, put a coupla bottles in the hot box. No worries, purrrfect.....
