Ive been hanging out around 1.060 because of my lack of a fermentation chamber working in sub-tropical temps (virginia beach). However, Id like to start making some big beers.
Im almost positive I can keep the initial fermentation temps in the 65-70 range. However, I dont think I can store a big beer for 6 months in that range. Is it ok to primary in the correct range and then let the aging get done in temps that are a tad higher (70-75)??? or should I just wait until I can put together a fermentation chamber? I deal with summers topping out in the 100s and winters in the 30s and we dont have basements at sea-level.
Ive got my eye on a baltic porter and Id like to brew it now for next winter. But Im scared