chuckda4th
Well-Known Member
I'm starting to get really comfortable with the aging times on a few of my recipes. Most of my wheat beers for example are along the lines of a 2 week primary, then keg and put it in a 40 degree fridge on CO2 for about 1 month before the beer itself is nicely matured and has full taste. The patience is well worth it, albeit hard.
My current setup only allows 2 kegs in my fridge. I just kegged a third beer, which is an ESB that normally matures to its prime in about 6 weeks at 40 degrees. Since I'm out of fridge space, I'm aging it in my 70 degree basement. It's on CO2 permanently (I have 2 CO2 rigs) at about 10 higher PSI to make up for the temp difference (iBrewMaster calculated this for me).
I'm wondering if anyone has any experience or knows any equations that can help tell me when this will hit its prime. I'm assuming it won't take as long as in the fridge as the warmer temp will speed up any processes the beer is going through, but are we talking a 2 day difference or a 2 week difference?
Thanks!
My current setup only allows 2 kegs in my fridge. I just kegged a third beer, which is an ESB that normally matures to its prime in about 6 weeks at 40 degrees. Since I'm out of fridge space, I'm aging it in my 70 degree basement. It's on CO2 permanently (I have 2 CO2 rigs) at about 10 higher PSI to make up for the temp difference (iBrewMaster calculated this for me).
I'm wondering if anyone has any experience or knows any equations that can help tell me when this will hit its prime. I'm assuming it won't take as long as in the fridge as the warmer temp will speed up any processes the beer is going through, but are we talking a 2 day difference or a 2 week difference?
Thanks!