Seconday Fermentation / Bottle Conditioning

[beer-bub]

Hey all,
Being a home brew newbie still (up to my 6th K&K over a 3 year period lol) I am trying to refine my brewing process. Up until now, I've vaguely followed the directions (other than sanitisation) and the results have not suprisingly shown this.
So anyhow, I've got a brew on at the moment and I've kept it at 20c via the use of an immersion heater. My worry is that when I bottle it, will it carbonate at my current room temps (5-20c) because I'm using the supplied coopers yeast from a lager tin and it is recommended that it stays between 21-27c for a couple of weeks! I've always previously brewed in summer...
Also will the huge fluctuations in temperatures produce off flavours?
Cheers

 

[Pennywise]

It will carb if kept under 20 deg but it will just take alot longer, going as low as 5 deg will prolly put the yeast to sleep and might not, try to keep it above 15 deg at least. I've had a batch sitting in my garage which is cold (about 10 deg most of the time) and it's taken 3 months to carb up enough.

Huge fluctuations in temp will stress the yeast and will produce off flavours, a couple of degrees here of there is no prob :icon_cheers:

 

[Interloper]

The cooler you brew the better. Ignore instructions under the lid as people here will tell you - do what the good members of the AHB web site tell you instead.

The coopers yeast can handle as low as 16-17 degrees but it will probably go to sleep around 15 degrees. Ignore the advice to keep it above 25 degrees at any stage, ever.

As for bottle fermentation I found that out in my shed (sub 12 degrees in SA at the moment) carbonation just wasn't happening. 2 brews in a row were flat after 10 days in bottles.

I had to bring all my brews (50+ long necks!) inside and by doing this and keeping the bottles at 19 degrees or above the carb factor has kicked back in.

I would try and put all bottles in a warm spot, say 19-25 degrees for at least the first 2 weeks of their life, then you would probably be right to cellar them to mature a little more as the yeast has had a good feed on your priming sugar and produced bubbles by now.

 

[beer-bub]

Thanks for the replies guys. :icon_cheers:

My problem now is that I dont have anywhere that is a consistent 15+c, unless I keep the ducted heating on 24/7 for two weeks (doubt the missus would let me!)! I was thinking of making an incubator of some sort that will keep the beer a constant temp, has anyone else done this?

I'm now thinking that most of the initiated use lager yeast during winter and ale yeast in summer?

 

[bradsbrew]

Thanks for the replies guys. :icon_cheers:

My problem now is that I dont have anywhere that is a consistent 15+c, unless I keep the ducted heating on 24/7 for two weeks (doubt the missus would let me!)! I was thinking of making an incubator of some sort that will keep the beer a constant temp, has anyone else done this?

I'm now thinking that most of the initiated use lager yeast during winter and ale yeast in summer?

I'm sure there is a simpler method to making a warm box but I have hooked an old water bed heater up to a thermostat when the temp goes below the set temp a light will turn on inside the box and this is enough to heat it up. Works a treat to help carbonation during winter. The box will fit 60 tallies no probs.
Cheers Brad