conditioning temps

[nicktherockstar]

Now that I have by brew fridge and the power to control my temperature to my hearts content, I was wondering if anyone knew the “perfectâ€

[CrownCap]

For English style ales its generally considered that cellar temperatures are best for conditioning and serving (i.e 12-14°C).

A lager is actually defined by (amongst other things) by its conditioning - called lagering. That is typically done at a much lower temperature (>5°C) and consequently for a much longer period of time.

That's the theory anyway. I don't currently have a way to condition large quantities at those kind of temps but the results have been good so far. I guess at the right temperature they could be even better

[nicktherockstar]

cheers, yes thats the temp i was looking for, at the moment I just left them out and then put them in a tub of water, which wasnt THAT cold (18-19c) as thats the best I could do but now! the world is my oyster, not sure I will have the fridge set below 5 for ages to larger, the most they are going to get is a few weeks that low as it wouldnt be fair on the ales that would need to go in there.

[delboy]

cheers, yes thats the temp i was looking for, at the moment I just left them out and then put them in a tub of water, which wasnt THAT cold (18-19c) as thats the best I could do but now! the world is my oyster, not sure I will have the fridge set below 5 for ages to larger, the most they are going to get is a few weeks that low as it wouldnt be fair on the ales that would need to go in there.

You can speed up the lagering process to some extent by lowering the temperature closer to 0 or even a few degrees below C.

Here is an excerpt from a reply from Userdeleted (who i think works in a brewery) to SteveD on the advantages of having temperature control below 5 C.

FYI holding a lager at -1 to -2C for a week produces the same sort of results as lagering for 1 month at 2C. The colder you can control the temp the better. In the brewery the glycol units archive that easily at home I use a converted freezer and lager in kegs.

[nicktherockstar]

interesting, would this be ok for ales though.. this is the question, could i just set it to as cold as it will go and stick whatever beer it is in there!?!?!

[nicktherockstar]

*cough*

[nicktherockstar]

doh yes, I had forgoten about that bit!

because I will be conditioning both lagers and ales at the same time I think I am just going to have to do the lot at somewhere between 2-8c probilly my only option.

[David Edge]

With bottles there's nothing wrong with conditioning at room temperature or a little above for a couple of weeks to get the carbonation up quickly. Some of our Belgian chums go into the high twenties.

We even put a bottle or two in the airing cupboard for a fortnight to get the tasting notes for the labels.

All you're doing is accelerating all of the reactions - maturing and staling alike.

[nicktherockstar]

cheers dave,

I keep them out for a week or so anyway(22-24c)

then planned to move them to the fridge for x amount of time

[mysterio]

You can speed up the lagering process to some extent by lowering the temperature closer to 0 or even a few degrees below C.

Here is an excerpt from a reply from Userdeleted (who i think works in a brewery) to SteveD on the advantages of having temperature control below 5 C.

FYI holding a lager at -1 to -2C for a week produces the same sort of results as lagering for 1 month at 2C. The colder you can control the temp the better. In the brewery the glycol units archive that easily at home I use a converted freezer and lager in kegs.

Really? Palmer suggests that lower temperatures equal longer lagering times:

Nominal lagering times are 3 - 4 weeks at 45°F, 5 - 6 weeks at 40°F, or 7 - 8 weeks at 35°F.

http://www.howtobrew.com/section1/chapter10-5.html

[Vossy1]

Hmm interesting...I'm maturing/conditioning my ales at room temps due to the non availability of a cooling facility...

Is this likely to detract from any part of conditioning

[johnmac]

Well speaking as a novice I'd say that once fermentation is over, temperature is much, much less important.

Given that dispense temperature is a different issue again.

[nicktherockstar]

i think its just a nice to have, and it is.. nice to have lol

anything that brings down conditoning times is good! I know nothing about it however I am guessing that the temp dormantates (if thats a word, I mean puts to sleep) the yeast so it sinks to the bottom of the bottle quicker

[David Edge]

Warmer will get the yeast to do its work, go dormant and eventually clump togteher and sink (flocculation).

But low temperature will speed up the actual sinking. Before racking to a conditioning vessel from the primary many large scale brewers will drop the temp 10C or lower to drop out most of the yeast.

[nicktherockstar]

so from what I can read into that, for us homebrewers,

sticking the bottle in the fridge after a week or so for carbonation at room temp is good enough and is the best v's practical way we can do it