aging cold or warm?

[Zeppman]

Hey guys,

I primarily keg. Is it better to let the beer age at room temp (in my place 75-82F... summer in chicago) or in the fridge (about 38F). Just looking to get rid of that "green" taste as quickly as possible.

Thanks!

 

[homebeerbrewer]

I try to keep my kegs at the same temp as fermentation. I dunno if that's good or bad, that's just what I do.

 

[shelly_belly]

I'll age mine at room temp (70F) for 2-3 weeks. They definitely condition quicker than in my keezer (33F).

 

[mtnbikerbrewer]

If the green taste you refer to is acetlyhyde (kind of like green apples), then keep them at fermentation temp and the yeast should break that down. Otherwise, once that's gone I would cellar them colder.

 

[TipsyDragon]

it will condition faster at room temps. just keep it under 80F to preserver the flavor of the beer.

 

[Zeppman]

Ok, I've been putting them in my fridge, would it hurt anything to take it out?

 

[wilserbrewer]

nah

 

[kmat123]

Nope - I prefer to condition all my beers at room temp 68-75 degrees.

 

[abracadabra]

The general rule of thumb is 1-2 weeks in the primary 4-6 weeks in the secondary all at fermentation temp. I like to cold crash my beer for a week after that, it causes the yeast to settle to the bottom of the corny and clears the beer up.