Hi Folks,
What is the ideal temperature for cooling AG brews once first fermentation is completed, I am transfering brew into 2 cornies this weekend and want to put them into my newly converted fridge.
Fidge temperature
-
Scooby
Re: Fidge temperature
Depends what the brew is. Serving temp for ales is down to personal preference, some like the 'regulation' 12-13c some feel that cool beer masks the flavour and like to serve nearer room temp.
I set my fridge to 12c but for my last couple of brews have conditioned at 3-4c for about 10 days then back up to 12c. The down side of that is my fridge take 2 cornies so the existing brew will be served at the lower temp for a week or so, must get another fridge
I set my fridge to 12c but for my last couple of brews have conditioned at 3-4c for about 10 days then back up to 12c. The down side of that is my fridge take 2 cornies so the existing brew will be served at the lower temp for a week or so, must get another fridge
-
orable
Re: Fidge temperature
if you mean serving temprature I offer this from wikipedia:
Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C/45 °F) for "light" beers (pale lagers); chilled (8 °C/47 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialities; and room temperature (15.5 °C/60 °F) for strong dark ales (especially trappist beer) and barley wine.
Michael Jackson, Michael Jackson's Beer Companion, Courage Books; 2 edition (February 27, 2000), ISBN 0-7624-0772-7
Drinking chilled beer is a social trend that began with the development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager. Chilling below 15.5 °C/60 °F starts to reduce taste awareness and reduces it significantly below 10 °C/50 °F; while this is acceptable for beers without an appreciable aroma or taste profile, beers brewed with more than basic refreshment in mind reveal their flavours more when served unchilled—either cool or at room temperature. Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of 12°-14°C (53°-57°F) for cask ales to be served.
HTH
Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C/45 °F) for "light" beers (pale lagers); chilled (8 °C/47 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialities; and room temperature (15.5 °C/60 °F) for strong dark ales (especially trappist beer) and barley wine.
Michael Jackson, Michael Jackson's Beer Companion, Courage Books; 2 edition (February 27, 2000), ISBN 0-7624-0772-7
Drinking chilled beer is a social trend that began with the development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager. Chilling below 15.5 °C/60 °F starts to reduce taste awareness and reduces it significantly below 10 °C/50 °F; while this is acceptable for beers without an appreciable aroma or taste profile, beers brewed with more than basic refreshment in mind reveal their flavours more when served unchilled—either cool or at room temperature. Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of 12°-14°C (53°-57°F) for cask ales to be served.
HTH
-
matty
Re: Fidge temperature
Thanks Guys, The question was directed more at the temperatures for conditioning than serving.
-
Cheshire-cheese
Re: Fidge temperature
Conditioning by priming with a sugar or by force carbonating?
As I understand it, colder = more efficient carbonation if force carbonating. I was informed that if your fridge was set at 12 degrees C then 12psi set on a regulator and cyclinder perminently attached to your cornie should do the trick. If you can't leave it attached then check the pressure daily and top up the pressure back to 12 psi.
As I pointed out on my thread on a similar topic: if you are new to cornies and have a chrome tap, or similar, that doesn't spring back to a closed position. Make sure the tap is in the "off" possition before you connect it to your cornie. Looked like I'd pissed myself.
As I understand it, colder = more efficient carbonation if force carbonating. I was informed that if your fridge was set at 12 degrees C then 12psi set on a regulator and cyclinder perminently attached to your cornie should do the trick. If you can't leave it attached then check the pressure daily and top up the pressure back to 12 psi.
As I pointed out on my thread on a similar topic: if you are new to cornies and have a chrome tap, or similar, that doesn't spring back to a closed position. Make sure the tap is in the "off" possition before you connect it to your cornie. Looked like I'd pissed myself.