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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Best Temp For Aging SN/RR Brux
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Old 04-09-2013, 09:59 PM   #1
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Default Best Temp For Aging SN/RR Brux

Title pretty much says it all. I have 3 bottles I plan on laying down for a few years. My question is whats the best temp for them to age and get max brett character? I know brett prefers warmer temps so I figured you want to age them warmer than a non-infected beers. Any advice is appreciated.

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Old 04-10-2013, 07:11 AM   #2
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Jeez no one even viewed the thread, harsh.

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Old 04-10-2013, 10:20 AM   #3
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If you're going to age them for "a few years" does the temp really matter that much?
It's not like you're trying to "speed-age" your beer.
I say put them in a dark cool (do you have those in FL? ) corner somewhere and forget about it...

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Old 04-10-2013, 11:20 AM   #4
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Don't think it matters much as long as its not too hot or too cold. However, you do want the temp to fluctuate slightly. This is a factor in the beer changing.

personally, I'm not sure aging is going to improve brux much. Its already quite simple and dry. Aging such beers that are on brux typically end up where this beer already is.

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Old 04-10-2013, 01:52 PM   #5
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Quote:
Originally Posted by Andrikos
If you're going to age them for "a few years" does the temp really matter that much?
It's not like you're trying to "speed-age" your beer.
I say put them in a dark cool (do you have those in FL? ) corner somewhere and forget about it...
Yea I have em here in FL. I plan on putting em in back of the closet for a while.
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Old 04-10-2013, 01:55 PM   #6
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Quote:
Originally Posted by Weezy
Don't think it matters much as long as its not too hot or too cold. However, you do want the temp to fluctuate slightly. This is a factor in the beer changing.

personally, I'm not sure aging is going to improve brux much. Its already quite simple and dry. Aging such beers that are on brux typically end up where this beer already is.
Temp fluctuation shouldn't be a problem. My house is an old conch house with no insulation. I could be wrong but I was under the impression that since Brux was only infected with Brett at bottling then it would take some time to really develop its character.
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Old 04-10-2013, 05:18 PM   #7
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Quote:
Originally Posted by KeyWestBrewing View Post
I could be wrong but I was under the impression that since Brux was only infected with Brett at bottling then it would take some time to really develop its character.
This is just my opinion, speaking from my taste buds. But this beer is not green. They must let it bottle condition for a time in the warehouse before they ship it out. At least a month for something like this to carb up. It's not aged but it's not green. This is a light, orval style beer, that's already got the brett character. I personally don't see it evolved into any varied flavors with aging.
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Old 04-10-2013, 05:47 PM   #8
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Quote:
Originally Posted by Weezy

This is just my opinion, speaking from my taste buds. But this beer is not green. They must let it bottle condition for a time in the warehouse before they ship it out. At least a month for something like this to carb up. It's not aged but it's not green. This is a light, orval style beer, that's already got the brett character. I personally don't see it evolved into any varied flavors with aging.
Appreciate your thoughts. I've had a few of them but it was almost a year ago. They had minimal brett character to em then. So when I learned that they were infected at bottling it was my assumption the brett would need more time to work its influence on the beer.
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Old 04-11-2013, 03:11 AM   #9
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I have a bottle in my basement that I just coincidentally looked at. The beer is 8.5% so there should be plenty of residual sugars for the brett to work on. This will never taste like a lambic but should age nicely over years. Keep it above 50 and below 74.

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Old 04-11-2013, 03:45 AM   #10
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Quote:
Originally Posted by Wahoo
I have a bottle in my basement that I just coincidentally looked at. The beer is 8.5% so there should be plenty of residual sugars for the brett to work on. This will never taste like a lambic but should age nicely over years. Keep it above 50 and below 74.
Thanks for the advice!!
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