General Category > Yeast and Fermentation

Aging a big Baltic Porter

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yso191:
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

hopfenundmalz:

--- Quote from: yso191 on January 18, 2013, 11:52:44 am ---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

--- End quote ---

Same type beer aged much better in the cellar.

yso191:
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

speed:
you're just keeping it cold to drop the yeast,warm it up to age it. am i right?

yso191:

--- Quote from: speed on January 18, 2013, 05:07:39 pm ---you're just keeping it cold to drop the yeast,warm it up to age it. am i right?

--- End quote ---

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

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