Hi everyone, I have a question at what the proper temperature is for cellaring stouts? I dnt have a temperature regulated place to store them however, I do keep them in a dry, dark area. The temperature is probably around 65 degrees. Will this allow them to age or is that too warm of a temperature? Thanks!
There's not much published science on that question for stout, but for most any wine (wine aging has more data), 65 is considered too warm. Get that temp into the 50s.
45-60, as no one actually knows the 'perfect' temp. 65 won't kill anything, but it may develop faster than anticipated (whatever that means, as again, there's no science per beer available).
I think Vintage Beers discusses this topic thoroughly and provides plenty of useful information on this matter. He (Patrick Dawson) says beer should be stored at or below its fermentation temperature, with about 10 degrees below being optimal. 65 degrees for ales, 50 degrees for lagers. This is due to what he calls activation temperature, which is the temp at which a chemical reaction (fermentation) takes place. Ultimately, the temperature is a factor of the yeast strain used.
I havent read that study. Ill try to find it. Before I got serious about cellaring, if I kept things over 60 I noticed that it led to some different flavors and, more frequently, over-carbonation.
Over carbonation shouldn't be an condition of temp. Opening warm beers will give you a little more activity, but not enough to notice (beers that cellar at least). Warm lagers and IPAs will foam up a quite a bit but they're not aging candidates anyway.
After having the CO2 problem when storing at >60 temps I did some research and found that I wasnt alone and/or that there were studies supporting the observation. I'll take a look around for it on the web tomorrow and post if I find it.
So beers that I plan on aging I should keep in the fridge? How long does it take before a beer starts to ferment?
Vintage Beer talks about over carbonation too, and some of the effects on taste. I would have to read the book again to be of big help on the topic, but I recall it isn't just temperature that causes over-carbonation.
I think your fine under 70degrees in a dark room, Im more worried of direct light hittin my Loons/3F/Cascade brews... I really feel that peach & apricot wild ale/ saisons are best at 6-12months in bottle, cherry& Rasberry I'll age 2-4yrs or unitil Im thirsty.
