 When the bottles have been capped, they are ready for warm storage. To encourage conditioning of the beer, store the bottles at 70-80°F (21-27°C). To clarify: bottle conditioning is the period of time during which the yeast consumes the priming sugar. This produces carbon dioxide to carbonate the beer. Chill and pop open a bottle after a week and test to see how carbonated the beer is. Conditioning may take several weeks.
When the beer has sufficient carbonation, it can then be stored at cooler cellar temperatures for aging. Heavier beers improve with age while lighter beers may spoil sooner. It may be a good idea to save a few a little longer just to see what develops with time.
This completes the Intermediate Home Brewing Tutorial. Congratulations! You’re a home brewer!
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