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Refurbished Cellar and Stouts

Discussion in 'Cellaring / Aging Beer' started by The_Librarian, May 1, 2015.

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  1. The_Librarian

    The_Librarian Initiate (0) Dec 16, 2014 New York

    I want to start aging beers in my cellar but it is refurbished and the temperature very rarely dips below 60 degrees F in the main hallway and never hotter than 66 degrees F. From everything that I have read this may be an issue when aging beer. I tend to favor stouts and imperial stouts so these would be the beer styles I would most likely age.

    I have an unheated closet near the basement door that stays 3-5 degrees cooler depending on the season that I was planning to use. Does anyone know if this would be too warm of an environment to age stouts? Will they be drastically different in taste if they are stored in a warmer environment? I figured that since the temperature was fairly consistent that it may not be as big of an issue.
     
    #1 The_Librarian, May 1, 2015
  2. Imperial207

    Imperial207 Initiate (0) Aug 9, 2014 Maine

    From what I understand, just means the beers will 'age' faster. Closet will be best place. Ideal temp is 55, so 60 to 65 is ok but not ideal. Overall, if thats what you got, go for it.
     
    #2 Imperial207, May 1, 2015
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  3. The_Librarian

    The_Librarian Initiate (0) Dec 16, 2014 New York

    Thanks Imperial207. I definitely don't want to begin aging just to find out that I never should have started!
     
    #3 The_Librarian, May 1, 2015
  4. OrangeMen

    OrangeMen Initiate (0) Jan 26, 2014 New York

    Honestly, dont worry about it. If your a couple degrees over the ideal 50-55 its not going to create massive differences. I wouldnt let that stop you. Some things shouldnt be taken too seriously, aging beers is one of them, just do it for fun.
     
    #4 OrangeMen, May 1, 2015
    maximum12 and The_Librarian like this.
  5. The_Librarian

    The_Librarian Initiate (0) Dec 16, 2014 New York

    Good point OrangeMen. Sometimes it's so easy to get caught up in this that you forget why you started. To enjoy good beer without the stress. Thanks for the input.
     
    #5 The_Librarian, May 1, 2015
  6. maximum12

    maximum12 Grand Pooh-Bah (4,674) Jan 21, 2008 Minnesota
    Pooh-Bah Trader

    My 'cellar' is shelving is in an unfinished part of the basement of our house in MN. It's low 50s in the winter & mid 60s in the summer, so there's some temp variation over the long term, but very little quick up & down, no sunlight, & no real heat. I've had beers in that space for over eight years without any negative effects. So unless you're planning on long-term aging of 5+ years, I wouldn't sweat it.
     
    #6 maximum12, May 1, 2015
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  7. AndrewK

    AndrewK Savant (1,111) Oct 20, 2006 California

    I have tried beers aged at 55 vs 65 and preferred the 55 ones after 4 or 5 years of aging, but if you are only going to age something for a couple of years, there is no big difference. I have absolutely zero scientific evidence to back this up, but I would venture to guess, based on personal experience, that every 5 degrees over 55 increases the rate of aging by maybe 25%. Again, completely made up on the spot as I am typing this, but beers that Ive had aged at 65 tasted more like 5 year old bottles than 3 year old bottles, etc.
     
    #7 AndrewK, May 1, 2015
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  8. Imperial207

    Imperial207 Initiate (0) Aug 9, 2014 Maine

    Not the point I was making.. I say go for it, just means you might be dnking peaked beer at say 1.5 years vs 2 years.
    You do not know til you try
     
    #8 Imperial207, May 1, 2015
    The_Librarian likes this.
  9. The_Librarian

    The_Librarian Initiate (0) Dec 16, 2014 New York

    Thanks for all the feedback everyone. It's good to know that temperature will effect peak. Its doubtful that I'll be aging anything past 5 years (I don't think I have the fortitude to wait that long!). I'm definitely excited about this now! Thank you.
     
    #9 The_Librarian, May 1, 2015
    Imperial207 likes this.
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