I'm about to keg an oatmeal stout. I planned on using the CO2 from the tank to force the air from the tank, and put it aside for a bit of time to let it age a bit more. Is it best to age it at serving temp or at room temp? And when is warm too warm?
Are you talking about aging or carbonating? If you are talking about carbonating, are you force carbonating or priming the keg to let it carbonate naturally?
If you are about to keg a stout, you need to carbonate it. If you are force carbonating, then the colder the better. If you are naturally carbonating, you need to keep the keg at ~70F for at least 3 weeks, and if my experience with stouts is anything to go by, possibly 6 - 8 weeks. Once the carbonation is complete, you can age it at a constant temperature. Serving temperature should be fine and better than room temperature. The worst thing you can do while aging is to let the temperature vary excessively.
-a.
I had two thoughts. Both involved pumping in CO2 to force out the air in the keg.
The first was to just let it sit without any additional carbonation, and carb it when it's time to drink it. It sounds like this is a bad idea.
The second was to add priming sugar (half as much as normal) to let it carb in the keg naturally and let it age.
I'm working on two projects at the same time - setting up the fermentation chamber and setting up the kegerator to handle two taps. Next up is the kegerator but I probably won't be ready by the time I'm ready to keg that stout.
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