Lambic Aging Temp?

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just my 2 cents, but I'd imagine anything under around 60 degrees and the bugs might go dormant, and anything over 80 degrees would greatly favor the beer souring micro organisms. I'd say between 60-75 degrees is the sweet spot.
 
just my 2 cents, but I'd imagine anything under around 60 degrees and the bugs might go dormant, and anything over 80 degrees would greatly favor the beer souring micro organisms. I'd say between 60-75 degrees is the sweet spot.

Sounds solid to me.
 
Vinnie says getting above 64F will cause acetobacter to grow very quickly, he keeps his barrels at 62F for this reason.
 
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