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Old 05-25-2011, 12:43 AM   #1
Dec 2009
Posts: 95
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I brewed a lambic that has been sitting in the primary fermenter for about 7 months. Originally it was at around 66F. After about 3 months my basement temperatures were getting to be around 50F which I thought was too low so I brought it upstairs. Now with the warmer temperatures it's currently at 75F and will go up if I don't move it. Is there a maximum temperature it shouldn't exceed?

Just to clarify, the normal fermentation is complete, it's just the bugs now. I pitched dregs from Russian River Supplication and a White Labs Lambic Blend for the bugs if that helps. I plan on aging it for at least another 12 months.

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Old 05-25-2011, 12:58 AM   #2

Traditional lambics aren't controlled as far as temps go, so you should do the same.

I typically ferment mine downstairs in the winter (around 65f) and bring it upstairs in the summer (can get as high as 85 if I don't have the air on). This really depends on the stage of fermentation you're in though. I primary at 65f regardless. Secondary, I just let it go.

I'd say just let it go with the seasons and it will turn out just fine.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

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Old 05-25-2011, 01:15 AM   #3
XXguy's Avatar
Dec 2008
Southeastern PA
Posts: 1,118
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My basic understanding is that higher temps = more souring.

Have you taken a look over at themadfermentationist.com ?

He's a member here, but his blog is kind of the go to source for sours & funk.

Good luck with it.

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