Conditioning temp

[Finnagann]

I just realized I've been overlooking this detail... So far I've left all my beers on the kitchen counter to carb up and move them to a cooler spot once my plastic "indicater" bottle is stiff. The temp on the counter is very warm, 22-25 C, its pretty quick but I'm wondering if I'm shooting myself in the foot.

Do most condition at the same temp as fermentation, 18C? Is it important at this stage?

[warra48]

My bottles get put into my beer cellar, and are just left there at ambient temperature. In my part of the world, that can be up to 36 or 37ºC in summer, or about 15ºC in winter. Haven't notice any difference or downside to this.

I only put them into the fridge within a day of wanting to consume them.
Sometimes I forget, and the bottles get an hour or two in the freezer instead.

[billybushcook]

The temp on the counter is very warm, 22-25 C,

That's a mild winters day over here bloke!
& time to put on a shirt!

Mick.

[Finnagann]

Lol, thanks fellas. I'll stay the course.

[Finnagann]

Do you guys do anything different when bottle conditioning lagers? Different temp? Longer time? Stir some of the cake in?

[warra48]

Do you guys do anything different when bottle conditioning lagers? Different temp? Longer time? Stir some of the cake in?

I don't do anything different.

My last lager, a Bo Pils, I used a large yeast starter of WY20001 cultured from slurry kept from a brew done 8 months earlier! It fired up nicely.
It was in primary for 2½ weeks at 9ºC, upped to 18ºC for a diacetyl rest, and slowly dropped back to 9ºC over 2 to 3 days.
It was then racked to a jerry can for lagering for 8 weeks at 2ºC.
All up it was about 11 weeks from brewing before I botled it.

I bottled it and primed with my usual caster sugar to 2.4 volumes. Carbonation is fine. My bottles are stored at whatever the ambient temperature is in my beer cellar. I brewed this batch in August last year, and I'm just about down to the last 3 or 4 bottles.

Now, I realise our ambient temperatures are probably somewhat different to yours. It never ever freezes where I live, so I guess you need to make allowances for your local conditions.

[Finnagann]

Nice, no problem carbing up even after 8 weeks at 2C? I'll again just stay the course

Castor sugar? As in table sugar (sucrose)? I thought that was a wine only ingredient... have you noticed any differences between that and dextrose?

[warra48]

Nice, no problem carbing up even after 8 weeks at 2C? I'll again just stay the course

Castor sugar? As in table sugar (sucrose)? I thought that was a wine only ingredient... have you noticed any differences between that and dextrose?

Yup, I use caster sugar. It's pure sucrose, but finer than normal sugar.
In the average batch, I use about 130 odd grams, so no more than about 6 grams per litre.
For Bitters and Milds I use about half that.
It doesn't impart any of the usual suspected off flavours from using sugar. I think it fully ferments out, and doesn't leave any residual impact, other than bubbles in the beer!

[billybushcook]

& a damn site easier to measure into your bottles than Dextrose!

Mick.

[hirns]

A little off topic, but I find that a big end and a small end of a brigalow sugar measure thingy is needed to get 6grms for dextrose compared to sugar. It's a bit more of a hassel, but I believe that the dextrose gives a finer bubble (creamier) head compared to cane suger.

Hirns.