Rubberband
Well-Known Member
I have a Scotch Ale that will have been on the yeast cake for three weeks soon, the OG was 1.088. I had planned to rack to a secondary carboy and bulk age the brew. I plan on aging it for 3 months at 68 degrees prior to bottling. I will then rack to bottles and age another 4 to 6 months at 56 degrees before drinking. My question is what it the best temperature or mix of temperatures for aging the beer? My basement is about 56 degrees constant and I have a fermchamber that is heated to 68 degrees.
I have no "big beer" experience and the recipe says to bottle after three weeks and age for 3 months in the bottle at room temperature. I may be able to drink it by then but it sounds pretty fast to me. I want to let the yeast clean it up a little prior to drinking. Any advice would be appreciated.
I have no "big beer" experience and the recipe says to bottle after three weeks and age for 3 months in the bottle at room temperature. I may be able to drink it by then but it sounds pretty fast to me. I want to let the yeast clean it up a little prior to drinking. Any advice would be appreciated.