I brewed a huge Imperial Stout, 11.5% ABV, about two months ago. I gave it a month in the primary, and then racked over to a keg. I have it in the kegerator, around 40, and I'm wondering if this will slow the maturing of the beer. I can't seem to find much on the effect temperature has on bulk aging big beers like this. Thoughts?
Bulk Aging Temperatures
- Thread starter bmick
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Stauffbier
Well-Known Member
Bulk aging in a fermenter is better above cellar temps. I prefer to bulk age between 60-70F. This allows the yeast to keep active. After packaging I like to bottle age at about 50F..
Bulk aging at 40 won't really give you the greatest results. You wont benefit from the aging at that low of a temp.
Bulk aging at 40 won't really give you the greatest results. You wont benefit from the aging at that low of a temp.
