« on: April 11, 2013, 06:20:47 AM »
I'm about to rack my first ale for cask. I have a temp controlled freezer where it will be served from (also my primary ferm housing). I've seen mixed advice on what temp to carbonate or condition the beer. Looking for others experience.
1. rack/prime and store at cellar temp (through secondary ferm, conditioning, venting, etc)
2. rack/prime store at yeast temp for a week or two, then cellar temp to vent/tap/serve
If (in #1) I go from 68F (primary ferm temp) to 55F, that is outside the range of my yeast. Will "some" still stay alive enough to work my priming sugar (dextrose) or won't they all go to sleep?
Seems like in the real world, shipping/distribution would inevitably create 5-7 day lag time before reaching cellar...giving the beer time to secondary ferm at "room temp". Should I let the cask sit in my freezer at 68F temp for a week or so, let the yeast continue to work, then "cellar" the beer for conditioning at 55F?