Cellar is warm - cause for concern?

Discussion in 'Cellaring / Aging Beer' started by Hop-Droppen-Roll, Jun 27, 2014.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. Hop-Droppen-Roll

    Hop-Droppen-Roll Initiate (0) Nov 5, 2013 Minnesota

    Thanks for the advice! First year will be a year of learning - if I don't like it next year, I'll drink (most of) my bigfoot fresh next year! The plan is still to build some verticals just for fun and education.
     
    #21 Hop-Droppen-Roll, Jul 24, 2014
  2. JonnyBeers

    JonnyBeers Savant (1,211) Oct 24, 2012 Canada (BC)

    I age beers 1-2yrs in my cellar and it gets up to mid/high 70's in the summer. It's never cooler than mid-low 60's. No issues. Anything with hops that I expect to still taste hops after a month goes in a fridge. Wouldn't age anything longer than that unless cooled (especially brett saisons cause they might explode).
     
    #22 JonnyBeers, Jul 24, 2014
  3. BrettHead

    BrettHead Initiate (0) Sep 18, 2010 Nebraska

    It takes 3-4 years for bigfoot to start to be "right". Those hops take a while to die off.
     
    #23 BrettHead, Jul 24, 2014
Page 2 of 2
Thread Status:
Not open for further replies.