I’ve recently had some input that is causing me to rethink my original strategy . So, after 6-7 weeks of lagering a 10.6% ABV Baltic Porter at ~34* should I keep it at that temperature for aging, or move it to my wine cellar which is at 55*? My target for drinking is July and beyond. Thanks!
Steve
Same type beer aged much better in the cellar.
Well that is what I was thinking; that there is more chemical activity at a higher temperature, which should equal a more rapid maturation. But then a local friend of mine said I should just keep it as cold as I can for as long as I can.
Steve
you’re just keeping it cold to drop the yeast,warm it up to age it. am i right?
That is my thinking, yes. But given the other input I recieved that it is better to just keep it cold for the whole aging time, I thought I’d ask the question here.
Steve
I’ve done it both ways. If I have room, I leave it in the fridge. If not, I age at cellar temps (for me, that’s aroud 60°F year round).
Both methods work.