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Old 01-10-2014, 11:00 PM   #1
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Default Aging Beer Temperature

I made a Belgian tripel on the 20th of December and was waiting for it to finish aging. I fermented at 63 for a week and had decided to raise the fermentation temperature up to 72 to help it finish out. Was going to keep it at 72 for a week and then drop it down to 55 to age for a month or so.

I checked the fermentation chamber and the fridge wasn't on, but my little can heater was on, and the chamber was probably 90.

Tasted it today and it is kind of caramelly and thin. Going to let it finish for a couple of weeks at 55 and then keg and drink.

Anyone have any experience with this high of a temperature?

I have read that I should be concerned about off flavors and the lifespan of the beer being shortened...


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Old 01-11-2014, 03:13 AM   #2
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Towards the end of fermentation it isn't as damaging, if at all. I don't think it would make it caramelly, that's more recipe related, thin could be dry, it is likely very dry at this point. Nice carbonation helps this.

As for lifespan, with a high alcohol beer I don't think that's so much an issue, unless stored at that temp for long periods.


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