Ideal conditioning temps.

Replies to This Discussion

Permalink Reply by Sam DT on October 9, 2015 at 9:27am

Depending on your yeast you could probably carb at 14-15 degrees although it would be really slow - any lower and it may not carb at all.

I generally go for 21-23 degrees for full carbonation in 2-3 weeks. As you're only adding about 1.002 worth of sugar and it's simple sugar that you're adding the yeast tend to tear through it without giving off any off flavours even at elevated temps.

You could perhaps go higher still but you're probably starting to risk early ageing of your beer.

• ▶ Reply

Permalink Reply by Craig Howard on October 9, 2015 at 9:51am

Thanx

 I have found that 14 -15 dos work but I am trying to get higher temp though. It makes sense to.

Will carb re- start or start up / accelerate after a period of initial lower temp...f temp is increased?

• ▶ Reply

Permalink Reply by Sam DT on October 9, 2015 at 1:17pm

Should do,

Perhaps give them a bit of a shake to get the yeast back into solution once they've warmed up a bit.

• ▶ Reply

Permalink Reply by Darren Andrews (Daza) on October 10, 2015 at 12:30pm

The beers I took out of the fridge yesterday to put away for another week, would they need a turn to get yeast awake again? the carbonation is very good, to the last drop on my test bottle.

• ▶ Reply