LeverTime
Well-Known Member
I brewed a Château Northern Lambic Grand Cru two days ago. I recently built a fermentation chamber, and it's currently bubbling away in there at 65. However, I'm going to want to brew some other beers with the chamber, so I cannot keep this thing in there for 1-3 years.
My basement gets up to 75 in the summer, and drops to around 55-60 in the winter. After this beer has completed primary fermentation, is it ok to secondary in this kind of environment for a couple of years?
My basement gets up to 75 in the summer, and drops to around 55-60 in the winter. After this beer has completed primary fermentation, is it ok to secondary in this kind of environment for a couple of years?