Aging temperatures ?

[adam01]

I recently built a dual chamber Fermentation/aging chamber. But looking at the various
recipes I have and brewed (dunkel, oktoberfest, alt, irish ale, brown ale, etc.) The aging
temperatures vary.

The ale's work out okay. Many ferment at 65, age at 65.
The irish ale has aging at 60. The Alt ages at 52.

The lagers and wheats have a larger spread. 37, 40, 41 and 48.

Is there an optimal aging temperature for ales ? for lagers ?

 

[Suthrncomfrt1884]

I stay consistant with all of my recipes unless the style requires something else.

Most ales - 65-66F
Most lagers - 34-36F

I do this so that if I ever lose my notes for a recipe, I won't have a problem remembering.

 

[adam01]

Searching a bit...
BYO (1996) suggests 50-55 for Ales and 40 for lagers.


I guess 65 speeds up aging vs 55 for Ales.
Do you need to go down to mid 30s vs 40 for lagers ?

 

[togodoug]

I've never brewed a good batch of beer. They all have an off flavor and smell. My last batch was good out of the fermenter and in bottles up to three weeks was great, I mean great! Then after about 3 weeks it tastes off, sour, like crap. Smells bad too. It may also be getting darker. So its going bad in the bottles, not aging to perfection. Is it aging temp? My room temps are 75 to 90. If I cool it during aging can I cure the problem? And if so, can I ever store it in the upper 80s?? I've been at it for a year. This last batch was my best hope as it was great for awhile.

 

[day_trippr]

I've never brewed a good batch of beer. They all have an off flavor and smell. My last batch was good out of the fermenter and in bottles up to three weeks was great, I mean great! Then after about 3 weeks it tastes off, sour, like crap. Smells bad too. It may also be getting darker. So its going bad in the bottles, not aging to perfection. Is it aging temp? My room temps are 75 to 90. If I cool it during aging can I cure the problem? And if so, can I ever store it in the upper 80s?? I've been at it for a year. This last batch was my best hope as it was great for awhile.

My bet is something in your brewery is infecting your beers, and the warmer-than-desirable temperatures are accelerating bug growth...

Sorry 'bout that...

 

[Bulls Beers]

Searching a bit...
BYO (1996) suggests 50-55 for Ales and 40 for lagers.


I guess 65 speeds up aging vs 55 for Ales.
Do you need to go down to mid 30s vs 40 for lagers ?

I lager at 32..They come out great..

 

[togodoug]

can you suggest something? I use a sanatizer, I wipe downw everything. Why would it be good for 3 weeks and then go to crap in a day or so?

 

[Surly]

can you suggest something? I use a sanatizer, I wipe downw everything. Why would it be good for 3 weeks and then go to crap in a day or so?

I agree with day tripper.

You may want to reevaluate your cleaning.sanitation practices. This may be as simple as conscientiously paying close attention to your practices as you go through your brew day.

It may be swapping out some of your older plastic items that come in contact with cooled wort.

Do you clean and sanitize ball valves?

It may be simply switching sanitizers for a bit.