5 replies to this topic

[ThroatwobblerMangrove]

So with an impending old ale coming up I'm trying to plan ahead for the aging process. I'll bottle this beer and leave it in my basement. In the fall/winter/spring this shouldn't a problem - my basement is usually between 45-60F for a good part of the year. The only period of concern with me is the month or so during the summer where it might get above 70F. What do you guys do?

[strangebrewer]

Doesn't sound like much of an issue at all to me. In fact if you're talking a higher ABV old ale then you might have a hard time getting it to carb at your winter cellar temps. I'd keep it warmer for the first couple of weeks to get it moving but then toss it in the cellar and forget about it. Maybe put it in the warmer spot in your cellar for the winter and the cooler spot over the summer but I wouldn't worry to much about it.

[Given2fly]

I wouldn't worry about it either, my cellar is probably between 65-70 in the summer temps, and 55-65 in the winter. Post fermentation, higher ABV beers are perfectly fine for those temps. Temps in the mid 70s wouldn't bother me, I would only be concerned if the temps stayed above 80 on a regular basis.

[ThroatwobblerMangrove]

Thanks gents - I was planning on carbing in the 60s so that won't be a problem. I was only referring to the post-carbing storage.

[consumptionjunction]

I don't know if anyone can answer this definitively, but would aging at higher temps effect the flavor of the aged beer or just make it age faster?

[ThroatwobblerMangrove]

I don't know if anyone can answer this definitively, but would aging at higher temps effect the flavor of the aged beer or just make it age faster?

A good question - sort of like different lagering temps.