ipso
Well-Known Member
Im tired of drinking green beer. I want to buy more kegs and brew a decent backlog. I keep my ale in primary for 14 days, under temp control, and finish for 7 days at a higher temp room temp. Right now its 73º and all is good in the hood. I keg, cold crash, force carb, and drink. Id like to have a long row of kegs as a backlog, ..maturing. The question is do I really need to go find a chest freezer and temp control unit to hold those kegs at cellar temp for storage vs. just leaving them out in the brew room?
All I know is that higher temperatures allow ale to mature faster - got that - but how long is too long? How hot is too hot? (Maybe we should take barley wine and IIPAs off the table for a moment although IPA/SA are about all I care to brew.)
The ideologues have shifted on primary fermentation from 7 days max to now maybe 30 days max. Where are we at on maturation (secondary) at higher finishing temps? Im thinking anything shy of 3-7 days may result in green beer, but what happens on the other side of 30 days? What happens at 80ºF? What happens at 90ºF+?
Thanks,
I wonder how long these guys store(mature) their beer min/max, and at what temp:
- Celebration Ale
- Racer 5
- Alesmith IPA
- Hop Ottin
- Arrogant Bastard
- Ruination
All I know is that higher temperatures allow ale to mature faster - got that - but how long is too long? How hot is too hot? (Maybe we should take barley wine and IIPAs off the table for a moment although IPA/SA are about all I care to brew.)
The ideologues have shifted on primary fermentation from 7 days max to now maybe 30 days max. Where are we at on maturation (secondary) at higher finishing temps? Im thinking anything shy of 3-7 days may result in green beer, but what happens on the other side of 30 days? What happens at 80ºF? What happens at 90ºF+?
Thanks,
I wonder how long these guys store(mature) their beer min/max, and at what temp:
- Celebration Ale
- Racer 5
- Alesmith IPA
- Hop Ottin
- Arrogant Bastard
- Ruination