where should ikeep my barrel warm?

[dagutter]

hi

this is my first time brewing beer,
i have fermented the beer and siphoned it off into the barrel,
my question is that on the instructions it says after siphoning put the barrel in a warm place how warm does this have to be? the same as where i kept it when it was fermenting ?
thanks in advance
dave

[JammyBStard]

I'd get a second opinion other than mine as I'm quite new to this also.
But when they say warm, I think they mean not cold! Room temperature 18'c to 20'c should be fine for secondry.

[Benson_JV]

What J-Bastard said
Around 19-22C is fine really. Under your stairs works well! Or where you fermented it, providing there isnt something else there fermenting

[JammyBStard]

Yessss,,,,,, I am a brewing God!

I've noticed where brewing is concerned that peoples opinion of what is hot and cold depends on where they come from. A friend of mine is from Minnesot, He tells me that one winter night a bottle of coke explode in his car he had to drive around with Cola stalactites until May. That's what he considers to be cold!

[boingy]

The number one, top-of-the-charts mistake new brewers make is to think that "warm" means the airing cupboard. Airing cupboards are way too warm for fermenting or maturing. Anywhere that stays around 20 degrees is perfect for normal beer.

[Benson_JV]

See i would've probally thought "Warm, airing cupboard, PERFECT!"

Luckily i had my dad to tell me otherwise

It is a very easy mistake to make though.

And yes J-B, ye are a brewing god...

[dagutter]

evening all
finally tried the beer after it has been outside in the shed for 2.5 weeks to clear
poured it out and its fairly clear is this ok and also its not that fizzy , just wondering why? or is that just the way it is ?
thanks

[Parva]

Define 'not that fizzy'? Is it completely flat? You don't really want fizzy beer but you should be able to detect the carbonation in the mouthfeel. If it's flat than the cause is one of the following :-

1) Not enough priming sugar was added
2) Not enough yeast left in suspension after kegging to begin secondary fermentation
3) Not left at room temperature for at least a week prior to moving somewhere cooler
4) Leaking keg

Any one of these (or a combination of more than one) could lead to flat beer. If you're certain that the keg doesn't leak CO2 then next time you may want to add a little more sugar and leave it in a warm place a little longer. The fact that it's not totally clear suggests that there may still be some yeast in suspension so I doubt 2 would be the problem although this could also be chill haze. Regardless, it's fine to drink.

[dagutter]

there is a very slight fizz
will try those things you suggested next time
tastes good though
thanks