Scottish Export

[John MacKinnon]

Above ready for bottle conditioning. To style, I fermented for 3 weeks at a lower temperature (18c). When I bottle would it be OK to raise conditioning temperature to speed up carbing? Read somewhere recently that pressure prevents ester production. Would the time lag between pressure build in bottle as it carbs add ester flavours ? Or should I ramp temp. Really want to recreate a true to style beer but have limited Fermentation space so need it carbed up!

 

[MyQul]

Ester production is usually in the first 4 days or so of fermentation. I've never read of esters being produced in the bottle (doesnt mean they dont, just that I havent read about it). The 'pressure preventing esters' that you read about may be increasted 'top pressure' in the fermeter preventing ester production (doing a quick bit of googling shows this http://scottjanish.com/fermenting-dry-hopping-pressure/ "dissolved carbon dioxide (increased top pressure) resulted decreased yeast and ester production rates" )

Raising temp definately speeds up carbing. I dont have anywhere cool to store my bottles so just store them in my living area. They normally fully carb up in 2-4 days depending on whether it's summer or winter

 

[John MacKinnon]

Thanks for your reply. Was just a bit concerned about restarting fermentation by adding sugar to bottling wort. Guess sugars are so low compared with sugars in wort during primary, and being simple sugars, means less complex activity happening?
Never experienced carbing to happen in 2-4 days. I carb up bottles in temp controlled chamber (20c) and they take 2-3 weeks to reach decent CO2 level.

 

[MyQul]

Thanks for your reply. Was just a bit concerned about restarting fermentation by adding sugar to bottling wort. Guess sugars are so low compared with sugars in wort during primary, and being simple sugars, means less complex activity happening?
Never experienced carbing to happen in 2-4 days. I carb up bottles in temp controlled chamber (20c) and they take 2-3 weeks to reach decent CO2 level.

Ive never heard of it either tbh. I bottled a blonde ale to lager levels (2.5 C02 vols) on friday and its now fully carbed