Author Topic: Cellaring temps  (Read 799 times)

Offline krustybb

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Cellaring temps
« on: March 24, 2012, 07:18:53 PM »
What is the best temp to cellar beer? I have a scotch ale I want to age for many months. What should it be sitting at?

Offline erockrph

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Re: Cellaring temps
« Reply #1 on: March 24, 2012, 07:28:50 PM »
Steady temp is just as important (if not more so) than the actual temp stored at, but the ballpark you're looking at is the 50-55F range.

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Offline krustybb

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Re: Cellaring temps
« Reply #2 on: March 25, 2012, 08:01:47 AM »
My basement sits at 60 degrees at the coldest right now. It is very steady at that temp. Should I be concerned?

Offline erockrph

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Re: Cellaring temps
« Reply #3 on: March 25, 2012, 08:34:59 AM »
Nope. Maybe it makes a difference over a decade or more, but my cellar temp holds in the upper 50s and I've cracked into 8 year old barleywines that have aged superbly. I wouldn't sweat a stable 60 degree cellar temp.

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Offline euge

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Re: Cellaring temps
« Reply #4 on: March 25, 2012, 10:03:24 AM »
My understanding from listening to Jamil Z. and J. Palmer is that stability is the first consideration and low temps the second. And the lower the better but not freezing.

Serving temps are not the same as cellaring temps.

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Offline tschmidlin

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Re: Cellaring temps
« Reply #5 on: March 25, 2012, 11:55:19 AM »
My understanding from listening to Jamil Z. and J. Palmer is that stability is the first consideration and low temps the second. And the lower the better but not freezing.

Serving temps are not the same as cellaring temps.
It really depends on your goal.  If you want to prevent aging as much as possible, then I would agree that as cold as possible is ideal.  If the goal is aging your beer, then 50-55 would be great.
Tom Schmidlin

Offline krustybb

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Re: Cellaring temps
« Reply #6 on: March 25, 2012, 02:07:58 PM »
Awesome I am for sure trying to age this beer. Thanks guys.