Temperature after Priming/Bottling

[DCbrewZ]

Is it best to keep freshly bottled beers at a warmish temperature to help carbonation before cooling and conditioning? Thanks.

 

[yeastinfection]

:thumb:yes

2 weeks warm ,2 weeks cool.
all though im not sure what temp warm is and what temp cool is

 

[Clint]

A fortnight around 20°c or so should do it...I just leave mine in a dark cupboard in the kitchen at whatever temp that is!

 

[GerritT]

Room temperature is warm-ish, cellar is cool-ish. Outside shed is cold, but unless freezing still good for beer.

 

[foxbat]

I just removed a batch of bottles from the brewfridge after 2 weeks at 20C and the test bottle I opened was carbonated perfectly. Now for 2 weeks in the cold on a garage shelf to condition and drop clear.

 

[Leemond]

I just removed a batch of bottles from the brewfridge after 2 weeks at 20C and the test bottle I opened was carbonated perfectly. Now for 2 weeks in the cold on a garage shelf to condition and drop clear.

So if after fermentation (approx 2 weeks) I siphon the beer into another vessel and keep under similar conditions for another fortnight, then bottle and immediately chill would that be ok? Or should I bottle after the initial 2 weeks and keep at around 20c for a fortnight before chilling?

When I did the small AG kits I bottled after the fortnight... Hmm...

 

[Clint]

Here's what I do....
Fermentation. ..as long as it takes,check with a hydrometer!
When complete cold crash to 3 degrees ish for a few days...this will clear the beer
Syphon into bottling bucket,batch prime and bottle immediately
Keep indoors for 2 weeks then move to shed

 

[Ciaran12s]

Under the bed and then the shed (straight to the shed in the summer)

With this heavy frost - anyone ever have issues with storing outdoors?

I picked up a few bottles yesterday and one of my boxes which had about 8 pet bottles in (poorly carbed stuff mind) had a good wee slosh of beer lying in it. I have no idea where this came from, I brought it all in and set the bottles on the bench for half an hour. They were all at the level I fill to and nothing leaked out during that half hour. As they are very low carbed I'd thought maybe freezing up had caused a burst but it hasn't been cold enough long enough I don't think. And theres no evidence of a leaking bottle either. Strange one.

 

[Richard_H]

I live in a brand new 2nd floor flat so have no access to anywhere with cellar temperatures for cold conditioning so its as long as possible at room temp (18-20 this time of year) then 1-2 weeks in a normal fridge however i find that far too cold for most of my homebrew so far, bring the bottle out to warm up a few degrees before drinking seems to do the trick

Should probably invest in some sort of wine fridge to get those cellar temps...

 

[terrym]

I live in a brand new 2nd floor flat so have no access to anywhere with cellar temperatures for cold conditioning so its as long as possible at room temp (18-20 this time of year) then 1-2 weeks in a normal fridge however i find that far too cold for most of my homebrew so far, bring the bottle out to warm up a few degrees before drinking seems to do the trick

Should probably invest in some sort of wine fridge to get those cellar temps...

In my view a fridge is not an essential piece of kit for a homebrewer for bulk storage of beer, useful yes, essential no. So if you haven't got the space for a fridge just find the coldest convenient place for storing your beer after carbonation, and also use it (as an alternative to crash cooling) to clear the beer before packaging which in real terms may only add two or three days on to the time in primary. I've got a fridge I use for beer, but I don't use it for fermenting, and only in the summer months does it get used a lot.