OK to prime in airing cupboard?

[FiercelyFuzzy]

Hi Guys

Currently I do my priming in the airing cupboard. It's warm and the bottles are out of reach of my 2 year old son. However, I was wondering if it's too warm... I know that fermenting at a too high temperature can result in off flavours, so is this the case also for the fermentation going on during the priming?
Probably just me being paranoid, but I though I'd check!

Thanks
FF

[lollypopp]

I've never done it this way, I would guess? it's dependent on the average temp in there, if it's above 24C? I would think it's a little bit to high, I know some say no, whilst others say it's fine, but the constant temp would be the key here imho!!

[FiercelyFuzzy]

Thanks for the replies!
For my next batch I'll probably do half in the airing cupboard & half in a room upstairs. Then see if there is a difference. Very scientific...

[delboy]

It should be ok, i think some of the trappists use bottle conditioning rooms sitting around the 24-26 C mark.

[cwrw gwent]

I ferment my beer in the airing cupboard and leave it there for four days after bottling. An electronic min/max thermometer indicates a temperature range between 18C to 22C mainly because the tank is fully insulated to save fuel and we only heat the water for half an hour each morning and evening. In addition, the fermentation vessel is wrapped in a duvet to avoid fluctuations in temperature. After secondary fermentation the ale is left to fend for itself in a dingy north facing bedroom where the temperature is fairly constant (13/15C) unless we have a hot summer, in which case my son, his friends, my friends and I drink the beer quickly before it starts to deteriorate.