Good day,
I'm following recipes from Greg Hughes's book Home Brew Beer. Every recipe has an ideal fermentation temperature and a conditioning temperature (and duration). For example I am brewing a Wheat beer where the fermentation temperature is specified at 24 degrees Celsius and conditioning 3 weeks at 12 degrees.
I've recently acquired a chest freezer with temperature regulator so it possible to set the ideal environment.
However, I am worried if adequate carbonation will take place at lower conditioning temperature?
Do I:
a) Simply bottle after fermentation (2 weeks) and condition (3 weeks) at 12 degrees as per recipe? or
b) Bottle as in (a), but leave it at room temperature for a few days before conditioning it further at 12 degrees?
If (b), is there a rule of thumb how long?
Ps: I'm using dextrose as priming sugar.
Thank you
I'm following recipes from Greg Hughes's book Home Brew Beer. Every recipe has an ideal fermentation temperature and a conditioning temperature (and duration). For example I am brewing a Wheat beer where the fermentation temperature is specified at 24 degrees Celsius and conditioning 3 weeks at 12 degrees.
I've recently acquired a chest freezer with temperature regulator so it possible to set the ideal environment.
However, I am worried if adequate carbonation will take place at lower conditioning temperature?
Do I:
a) Simply bottle after fermentation (2 weeks) and condition (3 weeks) at 12 degrees as per recipe? or
b) Bottle as in (a), but leave it at room temperature for a few days before conditioning it further at 12 degrees?
If (b), is there a rule of thumb how long?
Ps: I'm using dextrose as priming sugar.
Thank you
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