Sadly, I am still bottling... I have yet to make the crossover to the wonders of kegging.... alas.
Quick Q about bottling and how the yeast is/will behave.
So far, my process is as such... I add my priming sugar to the beer (obv. after fermentation and etc is completed), and rack into the bottles, then cap (or fliptop, whatev.).
wait.... until, i feel like not waiting... and try a bottle. Damn. not carbonated enough. wait... until, well, maybe a day later... so on and so forth.
Finally, the proper level of carbonation! So I then proceed to refrigerate the bottles, to drop the yeast outta the beer and lock in this optimal level of carbonation.
This is where my question comes in... (it was coming, you knew it)
Lets say I move some of these delicious homebrews out of the fridge, and back into a semi warm environment (not optimal, obv... but it might happen) lets say... 50-60 degrees F, for a few days. Will the yeast "wake up" and start working on what might be left of the priming sugar, and possibly blow the bottles?... or is it "down for the count" after I've let it cool and drop out of suspension?
I know that if I added the proper amount of priming sugar, optimally, there wouldn't be too much excess left, and would be ok either way... but I am just not sure of this part of the process, and wasn't sure if anyone could set me strait on my thoughts.
thanks for any input,
