I will be bottling my first batch on Saturday. What temperature is best for bottle conditioning? Thanks in advance!!
What I've always practiced is to keep the bottles during conditioning at whatever temp the fermentation temp was. (I think I got that from How To Brew but I'm not sure.) However, as an exception the few lagers that I've fermented at 50 degrees were also conditioned at 65-70 degrees.
Warm temperatures will help the yeast and therefore help condition faster. More reliable too. But warm temperatures are also how yeast produce funky compounds. Lagers for example would be best if room temp was avoided. Belgian breweries bottle condition in warm rooms, as in a room with elevated temperatures well into the 70s or even 80s. So its not a crime. Ommegangs conditioning room is bordering on hot. And these beers do not suffer from unusual yeast characteristics. Contrary. Personally, when I was frequently bottle conditioning I used ambient temps, or sometimes a warmish closet in the winter. Split the difference. Don't expect worn out yeast, spent after a full fermentation, to be enthusiastic about conditioning in low temps. These yeast are tired and have ready started dormancy. Pressing them into service is not always reliable. So sometimes a little swirl of the bottle, after capping, can help move it along. Or a fresh pack of dry yeast in the bucket, even a few grams, can help. Answer. 68 degrees. Others will have their own take. Cheers.
Yes, room temperature is optimum for bottle conditioning. Having stated that any temperature in which the yeast can be active will 'work'. Cheers!
Room temperature is best for bottling conditioning as long as the room isn't too cold or too warm. A few degrees either side of 70°F is good for ales ...
Warmer is faster conditioning in most cases. My celler is around 55 which could be considered to cold, but, the beer conditions fine after 2 weeks. Longer times for big beers.
