So I made a big imperial stout, 1.078 OG. My previous experience with this style is wait to drink. I am thinking of racking to a glass carboy after 1 month, and then leaving it for 6. My question is, after the primary fermentation is over (holding the primary at 68 degrees), what temp should I store it at long term? I am using sam smiths yeast. I would like to be able to store at a bit lower temp, say 55-60, but I do not know how this will affect the beer, or if it will have any affect after primary fermentation is over.
"Fermenting" for 6 months what temp
- Thread starter lcooper72
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phuff7129
Well-Known Member
What you are talking about is conditioning the beer for 6 months. For the beer to condition the yeast need to be active. I would store it in the lower range of temperature recommended for the yeast you used. Anything colder your yeast will go dormant and the beer will not condition.
