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Old 09-29-2009, 06:19 PM   #1
jgardner6
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What is the best temp for aging lambic's, and what can I get away with on the hot and cold side?

-Thanks

 
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Old 09-29-2009, 07:36 PM   #2
boxcar
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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.

 
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Old 09-29-2009, 08:55 PM   #3
ChrisKennedy
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Quote:
Originally Posted by boxcar View Post
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.

 
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Old 10-13-2009, 06:51 PM   #4
Tonedef131
 
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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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