5

Normally I ferment beer in my basement, which varies in temperature from 50-70 degrees, depending on the season. These temperature swings can be bad for fermentation, especially in winter. So when I brew ales, I use a heater + temperature controller to keep the beer at fermentation temperature for the 5-10 days it takes an ale to finish.

Soon I plan on making a lambic, which will stay in the carboy for several months, if not years. Do I need to keep the carboy at fermentation temp for the entire time the beer is in there? Or should I just keep it warm for the first week or two, then let the brett do its work at ambient temperature (which will be 50-60, as we're heading into winter).

1

I'd say let it go at ambient temp, different temps are helpful to different microbes and the barrels that lambics are aged in go through seasonal temperature swings as well.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.