Hello,
I want to mentioned how amazed how conditioning temps do matter. I had have a batch in a fridge at 68F and the other half in the house at 78F. The batch at 68F has a lot better flavor than the one at 78F.
Next batch I’m going to condition at a lower temperature.
Gabriel
I have to agree in general that I don’t like subjecting my beer to warm temps at any point, except obviously those batches involving yeast that are happy warm during fermentation.
Would you say that both examples were evenly carbonated at the same time, or did one take longer than the other?
The bottles that were at 68F took a little longer to carbonate. At one point I had one from each batch, one was almost done carbonating and the other one was just about flat.
That makes sense.
Can you describe the flavor differences? Would you say the bottles conditioned warm had off flavors?
I also wondered about this… i usually let mine sit at room temp… around 75 degree
