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Old 12-06-2012, 08:21 PM   #1
Dec 2011
Pittsburgh, PA
Posts: 694
Liked 38 Times on 32 Posts

Have a fermentation chamber that only fits 2 buckets, I'd like to free up a bucket and space in the chamber.

I have a breakfast stout thats been fermenting a little over 2 weeks. Ideally, I'd like to transfer to a keg-seat the lid with 30 PSI and age it longer term in my basement that swings a bit in tempeture (57-65) before putting it on tap. Being that fermentation is complete, how important is a constant temp at this point?

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Old 12-06-2012, 08:29 PM   #2
Balue's Avatar
Jan 2011
San Diego, CA
Posts: 180
Liked 13 Times on 12 Posts

I generally stop maintaining temp and bring it up to room after fermentation is done. I have aged my chocolate stout at room temp swings of 60's to 80's for a few months and it just got better and better. I think the biggest thing is sanitation and purging out the oxygen for extended keg aging.
Primary1: Empty, Primary2: Empty,Primary3: SWMBO WIT, Primary4: Empty
Bottled: Porter, Blonde, Stoutly, Rasberry WIT, Kitchen Sink IPA Kegged:Feeding Frenzy IPA, SWMBO WIT
On tap
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Old 12-06-2012, 08:30 PM   #3
Jul 2011
virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts

You will be fine holding it that temp. I just wouldn't want it to get too hot.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

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