Conditioning

[snail59]

Due to the warm weather my conditioning cupboard in the garage has been reaching between 16/20C. OK for carbonating. Now I understand that beers should be conditioned at below 12C so I brought a secondhand fridge which I currently have set at 8.5C is this too cold, will it produce chill haze or will my beers condition and clear at this temp.

 

[Dunfie]

The protiens that produce a chill haze will be present whether you condition at a cold temperature or not - its just that they become visible when the temperature of the beer is dropped. If you give the beer extended conditioning in very cold temperatures the haze will eventually drop out (it took my pilsner about 6 weeks during the winter).

So go for it - the temperature will definitely help the beer clear and depending on the amount of protiens you may net even see a chill haze at 8C.

 

I have every confidence that Dunfie is absolutely right!
Me being a happy go lucky, damn the consequences brewer, I just carry on regardless of the summer temps.
Have to admit to using a bit of heat in the winter.

 

[snail59]

Thanks Gents :thumb:

 

[rickthebrew]

I have no cold conditioning fridge so my bottled beers sit in the spare room which is obviously quite warm - will this have a major effect on the finished brew? Not that there is much conditioning due to the high temps of the last month or so

 

Not that there is much conditioning due to the high temps of the last month or so

Worry not!
The CO2 is still being produced, so conditioning is happening.

 

[snail59]

Not that there is much conditioning due to the high temps of the last month or so

Worry not!
The CO2 is still being produced, so conditioning is happening.

This is partly my reason for asking if putting my brew in a fridge would help. As temps are up will the brew just continue to ferment and end up realy fizzy with excess CO2 due to a longer secondry ferment. Ive fermented and secondry fermented in the kitchen then put bottles in a cupboard in the garage. With the warmer weather ive fermented in the garage as it has been warm enough to do so. So no longer have the coolness of the garage to condition my beers.

 

[Aleman]

It matters not what the temperature is, if you have a fixed amount of sugar in the beer you will get a fixed amount of CO2 from conditioning. The reason for putting the beer into the cold after a period in the warm is to allow the CO2 that has been produced to dissolve into the beer . . . and stay in solution . . . . If you open a warm beer it will gush as excess CO2 comes out of solution . . . the same beer cooled and opened will be fine

 

[snail59]

It matters not what the temperature is, if you have a fixed amount of sugar in the beer you will get a fixed amount of CO2 from conditioning. The reason for putting the beer into the cold after a period in the warm is to allow the CO2 that has been produced to dissolve into the beer . . . and stay in solution . . . . If you open a warm beer it will gush as excess CO2 comes out of solution . . . the same beer cooled and opened will be fine

Thanks AM. Will just put beer in the garage cupboard and use fridge to chill my cornis and wines etc before consumption :thumb:

 

[rickthebrew]

so in my situation a bottle conditionded beer that has been brewed and fermented at say 20 degrees c and then in the spare room in a bottle for six weeks at 20 degrees c can just be chilled for half an hour in the fridge to put the co2 into the liquid :)

please correct me if i have misunderstood :lol:

 

[Aleman]

Might take more than 30 minutes . . . but yes essentially