Does temp matter for secondary?

Discussion in 'Homebrewing' started by corbmoster, Aug 31, 2015.

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  1. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    Obviously, I'm not going to put it outside in the upper 90's. But now that fermentation is done and I've racked my stout into a secondary carboy with some bourbon and vanilla beans: can I put it in a closet or something and free up space to brew another batch if I wanted? I keep my apt at 75. So the beer may get to 77 or so. I just figured that fermentation was done. And I'll be bottle carbing at ambient temp anyways so what would be the harm?
     
    #1 corbmoster, Aug 31, 2015
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Beer ages differently at different temperatures. The shelf life is extended by keeping the beer cooler than room temp. If 75 is what you've got, go with that. If you can get to cellar temp, that's better. I think you can go all the way down to 34F with increasingly good effects.

    I think it was Gordon Strong that wrote on this: Brewing Better Beers

    Ideally, you would baby your stout because it will only get better with age. Let it sit for 6+ months, start to oak it until you get the desired level, bottle, and drink. This shouldn't hold up the works of brewing something to drink in the meantime.
     
    #2 inchrisin, Aug 31, 2015
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  3. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    A ghetto swamp cooler will work for conditioning as well as fermentation...(without the ice probably)
     
    #3 GreenKrusty101, Aug 31, 2015
  4. Eriktheipaman

    Eriktheipaman Pooh-Bah (2,303) Sep 4, 2010 California
    Pooh-Bah

    It should be fine in the closet, so I say go for it
     
    #4 Eriktheipaman, Aug 31, 2015
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  5. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    I routinely age my big beers in a closet for six months or more. Typically 70-75F ambient. While grossly oversimplified, I like to think that it simply ages faster at a higher temperature. FWIW, I've never been disappointed using this technique, and, indeed, I've scored in the mid-40's more than once with beers 'aged' this way.
     
    #5 mikehartigan, Sep 1, 2015
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  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yes, but there are upper parameters that should not be breached : )
     
    #6 GreenKrusty101, Sep 1, 2015
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