Author Topic: Temperature post fermentation  (Read 218 times)

Offline BrodyR

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Temperature post fermentation
« on: July 03, 2014, 09:19:42 AM »
I currently have a few carboys, a bourbon barrel, and higher gravity bottled beers ageing in my house (some ciders & imperial stout in a barrel). Does the ambient temperature matter much after fermentation is over and the beer has been racked? I ask because it is generally in the mid 80s to high 90s on my ground floor this season which I know can produce some ill effects during fermentation.

Offline morticaixavier

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Re: Temperature post fermentation
« Reply #1 on: July 03, 2014, 09:22:19 AM »
It's not ideal for ageing at that temp but we do what we can. all reactions will speed up at higher temps and staleing reactions in particular will speed up. If you have an internal closet (a closet with no walls that interface with the outside) and you can keep the beer in there it will at least moderate the temps a bit.

I feel your pain, this time of year it's in the 80's-100's in my house. 
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Offline BrodyR

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Re: Temperature post fermentation
« Reply #2 on: July 03, 2014, 09:30:20 AM »
Closet's not a bad idea. We finally broke down and got 4 window units but with a leaky old house they basically act like cooling fans.

Offline morticaixavier

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Re: Temperature post fermentation
« Reply #3 on: July 03, 2014, 10:12:17 AM »
you cold tape up the closet and install one of those window units through the wall. 'instant' beer cellar.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce