Guysmiley54
Well-Known Member
- Joined
- 19/8/10
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Hello,
I brew in Tassie and it is f@#$ing cold down here at this time of year!! I bottle condition my beers and at ambient temps it takes quite a while for them to carb up and condition. For the first time in ages I have had an empty temperature controlled fermentation fridge and heat belt not in use (no time to brew for a few more days...) and I thought why not condition in there
I have taken around a dozen, attached my heat belt around them and set the temp to 19. They are carbing up twice as fast as the room (freezing!) temperature ones.
I am concerned that the belt is only touching the outside ring on bottles. I am hoping that the bottles on the inside of the pack warm up nicely being pressed up very close to 19 degree bottles. Another problem is that I can really only get 12 inside my belt. I would have preferred to do the whole batch.
Does anyone else temperature control their bottle conditioning period? Does it make the beer more drinkable in a quicker period? (faster carbonation and conditioning also consistent temp to keep the yeast happy and clean up off flavours)
Thinking about making a cheap and easy setup to fit an entire batch. This will make sure that my ferment fridge stays available for brewing too. I'm sure this is a common thing, but I couldn't really work out how to search for it...
Cheers B)
I brew in Tassie and it is f@#$ing cold down here at this time of year!! I bottle condition my beers and at ambient temps it takes quite a while for them to carb up and condition. For the first time in ages I have had an empty temperature controlled fermentation fridge and heat belt not in use (no time to brew for a few more days...) and I thought why not condition in there
I have taken around a dozen, attached my heat belt around them and set the temp to 19. They are carbing up twice as fast as the room (freezing!) temperature ones.
I am concerned that the belt is only touching the outside ring on bottles. I am hoping that the bottles on the inside of the pack warm up nicely being pressed up very close to 19 degree bottles. Another problem is that I can really only get 12 inside my belt. I would have preferred to do the whole batch.
Does anyone else temperature control their bottle conditioning period? Does it make the beer more drinkable in a quicker period? (faster carbonation and conditioning also consistent temp to keep the yeast happy and clean up off flavours)
Thinking about making a cheap and easy setup to fit an entire batch. This will make sure that my ferment fridge stays available for brewing too. I'm sure this is a common thing, but I couldn't really work out how to search for it...
Cheers B)