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Author Topic: Aging a big Baltic Porter  (Read 2945 times)

Offline yso191

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Aging a big Baltic Porter
« 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
Steve
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Offline hopfenundmalz

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Re: Aging a big Baltic Porter
« Reply #1 on: January 18, 2013, 12:37:57 pm »
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.
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Offline yso191

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Re: Aging a big Baltic Porter
« Reply #2 on: January 18, 2013, 12:59:52 pm »
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
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Offline speed

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Re: Aging a big Baltic Porter
« Reply #3 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?

Offline yso191

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Re: Aging a big Baltic Porter
« Reply #4 on: January 18, 2013, 05:17:48 pm »
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
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Offline The Professor

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Re: Aging a big Baltic Porter
« Reply #5 on: January 18, 2013, 06:53:54 pm »
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'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.
AL
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