Aging sours

[crashlann]

When aging sours, like maybe the Flanders Red from BCS, what temp range are you looking to stay in? I live in SoCal, so while we dont have real seasons, my garage temps swing from 50F to 90F over the year. I think this might have effected my last attempt at a sour, causing a very hot alcohol taste.

[Ozwald]

Cellar temps or a touch cooler.

[brewinhard]

Your beer probably did not get hot alcohol tastes from the aging regimen but rather that you ran the primary fermentation too warm.
Like Oz said good aging temps range from 58-70F providing you are still trying to coax out some character from the brett and bacteria.

[Ozwald]

Your beer probably did not get hot alcohol tastes from the aging regimen but rather that you ran the primary fermentation too warm.
Like Oz said good aging temps range from 58-70F providing you are still trying to coax out some character from the brett and bacteria.

I'd stay in the 45-60 range personally.

[BDawg]

Yeah, when I hear "cellar temps" I think 50's.

[Bad Goat Brewing]

When aging sours, like maybe the Flanders Red from BCS, what temp range are you looking to stay in? I live in SoCal, so while we dont have real seasons, my garage temps swing from 50F to 90F over the year. I think this might have effected my last attempt at a sour, causing a very hot alcohol taste.

My personal preference is 68-70. I've split batches I keep one at 60 and the other at 70, and i prefer 70. The 60 degree beer was to tame after a year.

Also, If I remember correctly(big qualifier there) from the Flat Tail interview they age at 80 fahrenheit. They make fantastic sours too.

[crashlann]

Great feedback, than you very much.

[brewinhard]

Your beer probably did not get hot alcohol tastes from the aging regimen but rather that you ran the primary fermentation too warm.
Like Oz said good aging temps range from 58-70F providing you are still trying to coax out some character from the brett and bacteria.

I'd stay in the 45-60 range personally.

If his beer is packaged than by all means those temps are good. If the beer is in secondary for developing character or acidity than warmer temps would be necessary for the bacteria to be more active.