Aging tripel...45F or 63F?

[Triocd]

Sorry if this has been answered before, but I did a LOT of searching and couldn't quite find the answer. I brewed a tripel on 10/31/10 and bottled it on 12/15/10.

It is fully carbed, but still has a cidery, slightly bitter taste. My plan is to age it 6 more months.

My options: Room temp (avg 63F) or basement (48F right now)

Thoughts?

 

[bknifefight]

It has been in the bottle for almost 2 months but depending on the ABV, it still may not be carbed 100%. I would keep it at a higher temp (63 is even a little low) until it is perfectly carbed and then storing it cold would be fine.

 

[bwomp313]

It has been in the bottle for almost 2 months but depending on the ABV, it still may not be carbed 100%. I would keep it at a higher temp (63 is even a little low) until it is perfectly carbed and then storing it cold would be fine.

agreed

 

[Clonefarmer]

Sorry if this has been answered before, but I did a LOT of searching and couldn't quite find the answer. I brewed a tripel on 10/31/10 and bottled it on 12/15/10.

It is fully carbed, but still has a cidery, slightly bitter taste. My plan is to age it 6 more months.

My options: Room temp (avg 63F) or basement (48F right now)

Thoughts?

Either temp will work since you are aging it for so long. I would suggest keeping it were the temp stays the most stable. Whats the summer temp of the basement?

 

[Triocd]

The summer temp in the basement is typically low 60s, but it gets close to 70 in a heat wave. The house temp is usually in the 70s in the summer, peaking at about 84 in a heatwave.

Definitely when spring/summer come around I'll move everything to the basement. Right now it sounds like I might keep everything upstairs at a roughly 63f constant temp.