Hello,
I am about ready to bottle a batch of Czech Pilsner but was curious about the conditioning temperature. Should I condition at the optimum yeast temperature (48-58 dF) or allow for room temperature (~70 dF)? I’m using a priming sugar from NB (I assume its corn sugar).
Thanks.
Room temperature is fine. There isn’t enough sugar there to let the yeast produce noticeable off flavors, and why intentionally delay carbonation? Also, if there is any diactyl present, I would think the yeast would take advantage of the warm temperatures to eat that too. I would however store the bottles cool after they are carbonated to let them clear better.
