how long after bottling

[pongobilly]

once i have bottled my beer and its been in the warm for a week, will it taste ok to drink or will it need a couple of weeks in the cool to mature more, when we say cool how cool do we store the beer, can there be a too cold point for storing beer, say for instance how do we keep beer cool in the summer without putting in the fridge

[pongobilly]

oh thats a shame, i dont fancy stopping brewing in the summer, maybe ill move onto wine for the summer, whats the other options?????

[mysterio]

I do some lagers in the fridge and ales in a large bucket of water topped up with ice or cold water indoors.

[SiHoltye]

I've just put a batch of midas touch in the spare fridge I've got for cool maturation. Is 5°C too low/what effect would this have does anyone think?

[BarryNL]

oh thats a shame, i dont fancy stopping brewing in the summer, maybe ill move onto wine for the summer, whats the other options?????

Twenty quid for a secondhand fridge, plus about the same for an external thermostat to keep it at 13 degrees.

That's basically what I have, although it has to do double duty of keeping the fermentation correct too, so maybe a third fridge is also in order

[ColinKeb]

Some people use a fridge with a replacement thermostat to keep fermentation at the right temperature.

RS sell one that allows you to ferment ales and lagers and also allows you to adjust to cellar temperatures.

who is/are RS Daab?

[Stonch]

oh thats a shame, i dont fancy stopping brewing in the summer, maybe ill move onto wine for the summer, whats the other options?????

Twenty quid for a secondhand fridge, plus about the same for an external thermostat to keep it at 13 degrees.

That's basically what I have, although it has to do double duty of keeping the fermentation correct too, so maybe a third fridge is also in order

Sounds like a slippery slope. Seriously though, I'm miserable about having to stop brewing for summer. Must get a few on the go before then!

TODAY'S OUR THIRD BREW DAY!!

[delboy]

You could always ferments some summer beers like hefe weizens and belgian farmhouse saissons with these yeasts high temps isn't necessarily a bad thing (i wish i had somewhere warmer to ferment my hefe).

[jaytee1]

oh thats a shame, i dont fancy stopping brewing in the summer, maybe ill move onto wine for the summer, whats the other options?????

Twenty quid for a secondhand fridge, plus about the same for an external thermostat to keep it at 13 degrees.

That's basically what I have, although it has to do double duty of keeping the fermentation correct too, so maybe a third fridge is also in order

Sounds like a slippery slope. Seriously though, I'm miserable about having to stop brewing for summer. Must get a few on the go before then!

TODAY'S OUR THIRD BREW DAY!!

good luck stonch on your third brew day, looking forward to the blog.
Dont you have access to cellar?? You could always ferment in there with an immersion heater

[BarryNL]

good luck stonch on your third brew day, looking forward to the blog.
Dont you have access to cellar?? You could always ferment in there with an immersion heater

There are options - Brewferm kits, for example, suggest a room temperature of 25 degrees

..and Wyeast #3068 Weihenstephan seems to produce some nice wheatbeers at the same temperatures.

Others with good max. temperatures include:

1099 Whitbread Ale Yeast - 24 deg.
1214 Belgian Ale Yeast - 24 deg.
1728 Scottish Ale Yeast - 24 deg.
3522 Belgian Ardennes Yeast - 29 deg.
3724 Belgian Saison Yeast - 29 deg.
3787 Trappist High Gravity - 25 deg.

I'm sure you can brew something.

[jaytee1]

Good work Barry, thats good to know

[ColinKeb]

Purveyors of the finest stuff to the trade RS Catalogue

cheers i had one look and thought "out of my depth " i will seriously consider thsi route as i cant do without brewing through the summer . youd think with global warming etc someone would have thoguth to breed a yeast that operates at higher temperatures !

[SiHoltye]

Can anyone think why 5°C might harm the second maturation process? It's just the yeast dropping right out isn't it? Should the lower temp speed clearing up?

[Stonch]

Can anyone think why 5°C might harm the second maturation process? It's just the yeast dropping right out isn't it? Should the lower temp speed clearing up?

Good question. And while we're at it, how does the converse situation work - is there any harm in maturing at the same temp as primary fermentation, other than the fact it'll take longer to drop bright?