Originally Posted by WarWeazl
I have family coming to town soon and I am kind of in a pickle. I when I missed my mash temp by several degrees, I corrected with boiling water, which I believe leached out tannin. There a strong tannin aftertaste now that my primary is done (Cream Ale). Now, the beer is still cloudy, so I am hoping that I am over obsessing about this and I just needs to sit. I want to cold crash it for a few weeks and use a combination of polyclar and gelatin finnings to try to save the beer, but I want to have a oatmeal stout in the process of fermenting too.
THE MAIN QUESTION -----> I was wondering if after fermenting the oatmeal stout in my fridge at 62*, I can let it sit in secondary in my house, which is about 76-78, while I am cold crashing my Cream Ale.
Unless your mash got above 170 degrees for long, you probably didn't get noticeable tannins.
But to answer your question - yes. Once fermentation is done on that oatmeal stout, you can let it sit at room temps to age, and it will be fine. It would probably be better if you could get it at cellar temps (in the 60s), but you're not going to hurt it with it in the 70s - provided, again, that fermentation is done.
- blogging about making my own beer and raising a lot of kids.
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Fermenting: Yorkshire square brown ale
Bottled: Belgian golden strong ale, Yorkshire square brown ale, Leffe Blonde clone, imperial nut brown ale