simcoe4life
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So I made a Flemish Red with the Roselare blend two weeks ago. It's been sitting in a hot room covered with blankets (to avoid sunlight) since then. Its been extremely hot outside and the room has had a peak ambient temperature at some times during the day of 80F. I've read that the higher the temp for Roselare, the more acidic quality you'll get in the final product. I've had great results with lower temps -- I usually primary in the low to mid 70's, and secondary around 68F to 70F for a year.
What temps do you normally keep your roselare beer at?
What temps do you normally keep your roselare beer at?