3GumsBrewing
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I have a American barleywine nearly finished in primary, I am going to split it into two batches, one on French oak chips the other with nothing.
The question is what temp should I age these beers at? It's bloody hot here at the moment, will that matter if I leave the carboys in the cupboard? Or should I make room in the fermenting fridge and set it to a specific temp?
The question is what temp should I age these beers at? It's bloody hot here at the moment, will that matter if I leave the carboys in the cupboard? Or should I make room in the fermenting fridge and set it to a specific temp?