[rbowers]

I've got a Baltic porter recipe planned that will ferment around 62F using San Fran lager yeast.  I had planned on aging it 2-3 months. What is a good temp to do this at?

[Hokerer]

I've got a Baltic porter recipe planned that will ferment around 62F using San Fran lager yeast.  I had planned on aging it 2-3 months. What is a good temp to do this at?

Anything from 55 to 65 would probably be ideal.  The more important thing seems to be that whatever temperature you age at, that it be as constant as possible.

[majorvices]

Agree, cellar temps work best for a high gravity beer. If you can stand it try to age it for 6 months.

[rbowers]

I'd like to say I could wait 6 months but it's not likely.  I always seem to cut short times for aging or maturing my beer.  I guess I lack patience

[redbeerman]

I'd like to say I could wait 6 months but it's not likely.  I always seem to cut short times for aging or maturing my beer.  I guess I lack patience

 

[bluesman]

I'd like to say I could wait 6 months but it's not likely.  I always seem to cut short times for aging or maturing my beer.  I guess I lack patience

The way to get around this is to make a second batch.  This could allow you to cellar the beer for an extended time.   

[Hokerer]

The way to get around this is to make a second batch.  This could allow you to cellar the beer for an extended time. 

I just made back to back to back Impy Stout, Belgian Quad, & Wee Heavy - the "second batch" theory doesn't hold there

Actually, each of those was proceeded by a "starter" batch, so I really do have something to drink while waiting.