MaltLicker said:Bottle conditioned? Usually three weeks at 68F to prime, then the cooler the better. Warm temps and temperature swings don't do beer any favors.
MaltLicker said:Is that 1-5F in that "cellar" type range? I ask b/c I had a couple batches priming in the dining room, but spring passed to summer here quickly and the house warmed to 77F. They were done carbonating but I think the beers changed for the worse. The hefe lost its clove, the dubbel became over-carbed, etc.
I learned the hard way to allow just three weeks to prime and then off to the beer shed at ~58F.
beerfreddy said:I also tried to keep the temparature in the 60 to 70F range to prime and took care that it won't be over 70F. I am quite a newbie but it sounds interesting that temparature chanages could add to the complexity of the beer. This seems to leave some room for experiments. I'll see how things go for me and hope that I am going to get good home brewed beer.