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Barleywine Secondary Fermentation Temperature

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Hi everyone. I brewed a barleywine using WY1028 last Saturday and started fermentation at 64F (18C). After high krausen I ramped up to 70F (21C) and plan to hold it there until the 3-4 week mark. Afterwards, I plan to transfer to secondary for bulk aging for at least 6 months. My question is - what temperature would you recommend for the secondary? Keep in mind that I can control for heat, but for cooling I can only go as low as my basement temps around low to mid 50s F (low 10s C). My original thought was to keep it at 70, but in my research others have recommended much lower temps. What would you recommend?
 

RM-MN

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It won't matter much what temperature you let this bulk age although too cold will slow the maturing. I've left an RIS age in the bottles at room temp for a year and it turned out good.
 

leonardoreges

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I bottle my barleywines and let then sit for six months at least without any temp control.
 
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