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Maturation temperatures in Foeder

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  • Maturation temperatures in Foeder

    Good afternoon;

    Looking for a bit of insight on aging beer on oak.
    We have a Maibock that I plan to age in a foeder.
    Maibock has already fermented, and been conditioned in a steel fermenter.

    These are fresh, brand new foeders; no beer has touched them yet.
    We have temp control

    Temp I was thinking of was 5º-10ºC (~40º-50ºF) to age.

    Questions:
    1). Would it be better to go with a cooler temp. It is currently at about 1ºC (33-34ºF)
    Would there be an advantage to let it free rise to the above temperatures?

    2). Do you recommend recirculating? / Bubbling with CO2 to increase contact?

    Obviously we are expecting a fair amount of oak coming through quickly, but we don't want too much and too quickly.
    Any ideas for a little bit of control on the oak character is definitely appreciated.

    Thanks in advance
    David
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