[donsmitty]

So, we bottled up a Pliny clone on Friday and I put everything in the basement as I wanted them to sit at 65.0 F.  I found out today that the temp in the basement is really more like 60.0 F.  So I started moving an inside thermometer to various parts of the house and found a location that was at 68.0 F.  The question is, which location is the right place for this brew?  60.0 F or 68.0 F?  It was fermented at 68.0 F.  It will now sit in the bottle for 30 days. 

[jamminbrew]

I think 70* is optimal for a quick carbonation, but 60* should be fine, especially if you let it sit for 30 days.

[paul]

I'd say to let it sit at 68 for two weeks.  "Age your cheese, not your Pliny!"   

[majorvices]

68-72 is optimal. And on a high abv/high hopped beer you are probably better off adding some fresh yeast at bottling time.

[donsmitty]

Thanks for the replies.  It's sitting at 68.0 F right now. 

[brewmasternpb]

But you're talking about ambient temperature, not the temperature of the fermenting beer, correct?  Since yeast generate their own heat, and you're probably using a s#!%-ton of hops, I would go with the 60 degree spot.  I know you're already done, but who cares if it takes a week or two longer to finish?  Unless I'm mistaken, you were looking for a place to start fermentation, so if that stage takes a little longer, you will still dry-hop for the same amount of time, so don't have to worry about age affecting your hop character.  If you're using the California or American ale yeast, it's pretty versatile and will just make a cleaner beer at a lower temperature.  Just my 2 cents...

[morticaixavier]

But you're talking about ambient temperature, not the temperature of the fermenting beer, correct?  Since yeast generate their own heat, and you're probably using a s#!%-ton of hops, I would go with the 60 degree spot.  I know you're already done, but who cares if it takes a week or two longer to finish?  Unless I'm mistaken, you were looking for a place to start fermentation, so if that stage takes a little longer, you will still dry-hop for the same amount of time, so don't have to worry about age affecting your hop character.  If you're using the California or American ale yeast, it's pretty versatile and will just make a cleaner beer at a lower temperature.  Just my 2 cents...

I think the beer is already in bottles and he just wants to know where to condition it.

[majorvices]

But you're talking about ambient temperature, not the temperature of the fermenting beer, correct?  Since yeast generate their own heat, and you're probably using a s#!%-ton of hops, I would go with the 60 degree spot.  I know you're already done, but who cares if it takes a week or two longer to finish?  Unless I'm mistaken, you were looking for a place to start fermentation, so if that stage takes a little longer, you will still dry-hop for the same amount of time, so don't have to worry about age affecting your hop character.  If you're using the California or American ale yeast, it's pretty versatile and will just make a cleaner beer at a lower temperature.  Just my 2 cents...

If he's actively fermenting, sure. The amount of heat generated by bottle conditioning in proabbly some minute it would take scientific equipment to measure it.

[brewmasternpb]

Yep, I misunderstood.  I was thinking about primary fermentation.