So, just the other day I bottled an espresso stout with bourbon charred oak chips (super stoked). The best place I could put these 40+ bottles was in my bedroom closet. Since I live in Southern California, and it's spring, 90 degree weather approaches and my house probably stays around 75. My question is; what is a good temperature to bottle condition at? Does this temperature differ for different styles? If you plan on letting it sit for a bit longer (ie. 2 months or so) does the temperature make more of a difference? I mainly ask cause this beer has had the most love, time, and money put into it, so I would like to get it right. I've had bottles sit in my house before, and they've all been fine, just want some feedback if I could do anything different.
Yeast like warm temps, and 75 degrees is great to get them carbonated. But I would not want to keep them that warm for too long as increased temps hasten staling. After 2 or 3 weeks I would want to get your beer closer to cellar temperature.
I have always kept my bottles at room temp (70-72) for just a few days after bottling, then I put them back in the same place where they fermented. I agree with @kellyst that keeping them at 75 is not very good for your beer. There may be styles that are okay kept at 75 degrees but I don't know which ones from my personal experience. Oh, and just a clarification, you really didn't bottle the beer with the oak chips did you? Wrong word arrangement in that sentence?
75° is indeed great for bottle conditioning, and I second what everyone else says about getting the bottles cooler once that is done.
I don't know, I think straining out the oak chips with your teeth as you drink the beer might be the newest craze in craft beer. You have to teeth-strain out hops, fruit, oak chips, the ideas are endless. Really allows you to experience the beer! As an aside, for shits and giggles I did once bottle some dry stout with a bourbon aged oak cube in the bottom of each, actually turned out pretty well but was once and done idea for me!
Ok great, thanks for the tips. I guess I'll keep them where they are for the next week or so and whatever I don't drink right away will go in my little beer fridge (cellar temp ) to age. Also, of course I bottled it with the oak chips inside, I'm thinking of calling it "beavers breakfast brew".
I'm a little late on this, but my reasoning would be to keep them where they are, and try one every few weeks or so. If it's an imperial stout it may take some time to carb up (2-3 months). Once you start getting a reasonable 'hiss' upon opening, they're good to bring down to cellar temps.
