What temperature to clear before bottling?

[Ceejay]

My oatmeal stout has been in the primary FV for a week, racked into secondary on Saturday. I moved it into a cooler room last night in an effort to clear it before bottling this Saturday.

Question is, what temperature will see it start to clear? Where it is at the moment it's 13.2 degrees C. Will that do, or do I need to move it outside under a tarp or something?

Cheers :

CJ.

 

[jonboymentalhealth]

I always put mine in the garage and it usually clears in few days. It has got pretty cold out there and ive never had a problem, touch wood.

I generally cover it with black sack or similar just to keep it in the dark. :thumb:

 

[graysalchemy]

Have you tried moving it onto a concrete floor this will help drain the temperature by acting as a heat sink. A garage or cool shed is best.

:

 

[Ceejay]

Unfortunately I have neither. I do have a small cellar but the boiler is in there so it's usually quite toasty when the hot water and heating are on. :hmm:

 

[pjbiker]

Don't worry about it too much, most of the big stuff will have dropped to the bottom, let the finings do the work in the bottle.

 

[Markus]

Sorry to hijack but I was going to start the same thread anyway. Would there be anything wrong with this approach:

1. Ten day ferment in bottling bucket @ 20C.
2. Move next door to 13C for a few days.
3. Put in fridge overnight to drop to 3C.
4. Bottle.

I'm only doing step 2 because I'm worried about dropping too much in one go.

Thanks.

 

[Stone Cold]

my preference is to put it in coolest possible place with finings, clear for 24-48 hrs then bottle,
my practice in effort to have as little yeast in bottles as possible,