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I'm planning on brewing a RIS maybe the next month and I was thinking of leave it in the secondary for a couple of weeks and then pass it to a keg and leave it at room temp for a few months. The thing is that my average room temp is around mid/high 80s F (say 84-88).

Is this an acceptable temp for aging a RIS?

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Check out the answer to this question, especially the comments about Charlie Bamforth's research. homebrew.stackexchange.com/questions/4324/… –  rlshep Jun 2 at 14:49
    
The quote is partially correct: every 10 deg. C increase, increases the rate of staling by 2-3 times. –  mdma Jun 2 at 18:46

2 Answers 2

up vote 2 down vote accepted

If you're looking for a beer that tastes on the aged side, then maybe it would be ok. The bigger beers tend to fare better with higher temperatures - the darker malts act as anti-oxidants.

I have a RIS that has been standing at around 70°F/21°C for 6 months. It's definitely changed without question - not as fresh as it was, but also still a pleasant beer since the flavors blend together better now, but one keg has definitely picked up a hint of sherry.

While the RIS will stand up to more "abuse" at higher temperatures, there is a limit, and 3-4 months at 84-88F is probably pushing it - it's the equivalent of ca. a year's aging at 70F, or 3 years at 50F.

If you have any alternative, cooler storage, I would go for that. Otherwise look for ways to reduce the time at that higher temp to the minimum.

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Why will an RIS stand up to more abuse? –  Keith Hoffman Jun 5 at 8:24
    
"The bigger beers tend to fare better with higher temperatures - the darker malts act as anti-oxidants." –  mdma Jun 5 at 9:36

That's way too high a temp for good results. You could keep it there for a short period without suffering terrible results, but the higher the temp the faster the beer will stale. I wouldn't leave it at that temp for more than a week.

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