Bottle Conditioning a Lager - temp?

Discussion in 'Homebrewing' started by tngolfer, Oct 6, 2012.

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  1. tngolfer

    tngolfer Initiate (0) Feb 16, 2012 Tennessee

    Should I bottle condition a lager in the 50's or would upper 60's be OK? Is there enough priming sugar for the yeast to create off-flavors if I keep the temp a little higher?
     
  2. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    I should probably let some of the more knowledgeable guys speak to this, but since nobody has responded yet... I have heard it's OK to bottle condition lagers in the '60s. I force carb mine, so I'm not speaking from experience, but I think there a couple factors at work that make this OK: you're already past the reproductive phase of the yeast cycle where temp is most critical, and the volume of sugar is quite small relative to the total, so this is a situation where the small amount of byproducts created will quickly be cleaned up by the yeast. Pretty sure, anyway. Probably someone else will weigh in.
     
  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Bottle Conditioning Lagers at room temperature is OK. No ‘off-flavors’ will be produced. I bottle condition all of my lagers at room temperature.

    Cheers!
     
  4. tngolfer

    tngolfer Initiate (0) Feb 16, 2012 Tennessee

    My thoughts were confirmed. Thanks to both of you.
     
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