Bourbon Barrel Aging

[an123]

I want to age my Belgian Tripel in a bourbon barrel. The only place I have I have for it would be my closet that the temp goes from 69-72 degrees. Anyone know if that temp would be too high?

 

[DemonsRun]

It's a bit high, 55-60F is what I age at. but some people on this forum have had success in the high 60s. some Temps fluctuation can be good as it will pull the beer in and out of the wood. Higher temps generally mean quicker reactions.

 

[Morrey]

I want to age my Belgian Tripel in a bourbon barrel. The only place I have I have for it would be my closet that the temp goes from 69-72 degrees. Anyone know if that temp would be too high?

I visited Wicked Weeds Funkatorium in Asheville NC this summer. Did a tour of their facility, and while in the barrel aging room sweat was popping out on my forehead. It had to be close to 80F in there.

I do "inside out" aging in which I add oak spirals/chunks/cubes directly into the secondary. I do this at ambient room temps right at the same 68-72 temp as yours.

Lower like DemonsRun says is likely better, but aging from what I've seen and experienced is more forgiving than fermentation.

 

[DurtyChemist]

Aging will happen faster at warmer temperatures and slower at cooler temperatures. I have an Imperial Stout in a Better Bottle sitting in the garage currently with an oak spiral and it's probably closer to 50F in there. I would probably do the same thing if it was summer time. I wouldn't worry about it as I'm sure the Belgian brewers using coolships or making awesome beers don't have temperature control other than what is available naturally like sticking it underground or in the side of a mountain.