danbrewtan
Well-Known Member
- Joined
- Nov 13, 2012
- Messages
- 118
- Reaction score
- 17
I brewed a batch of a Wevleteren XII clone way back in early November and when I was ready to age it at 50f for 7 weeks, I found out my fermentation chamber was broken. So I let it ferment at room temperature.
Per the instructions in the link, I let it ramp up to 83F at the start, but had no way of cooling it down to 50f after fermentation started to dwindle off. I've let it sit in the secondary for 2+ months until I can get my chamber ready to hold it at 50f.
My question is: Is there still a benefit to holding it at 50F for 7 weeks even though I've let it sit at room temperature (68-70F) for 2+ months?
My intuition says yes, since this is a temperature where the yeast can convert one sugar into another to create different flavors. Is that right? Or is the yeast not active anymore?
Thanks in advanced.
Per the instructions in the link, I let it ramp up to 83F at the start, but had no way of cooling it down to 50f after fermentation started to dwindle off. I've let it sit in the secondary for 2+ months until I can get my chamber ready to hold it at 50f.
My question is: Is there still a benefit to holding it at 50F for 7 weeks even though I've let it sit at room temperature (68-70F) for 2+ months?
My intuition says yes, since this is a temperature where the yeast can convert one sugar into another to create different flavors. Is that right? Or is the yeast not active anymore?
Thanks in advanced.