Age Vs Maintain

Discussion in 'Cellaring / Aging Beer' started by Graviz, Jun 1, 2012.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. Highbrow

    Highbrow Pooh-Bah (1,770) Jan 7, 2011 California
    Pooh-Bah Trader

    i'd wager that bottle conditioning attributes might be stalled in sub 40º temps. something i feel from experience of same item refrigerated vs. not - the long refrigerated version often produced less head. i've had a couple of similar experiences over-chilling beers that hadn't lived in the refrigerator as well.

    personal preference but i enjoy sorting through some suds. a beer that pours straight out of the bottle & looks like a still lake on a Dec night is not as much of a turn on (to me) as the same beer poured with whitecaps rolling on top. jmho
     
    #21 Highbrow, Jun 5, 2012
    afrokaze likes this.
  2. Graviz

    Graviz Initiate (0) Feb 26, 2012 Colorado

    I may have to test it out and report back in a year or so...if I can remember I posted this. Now the question is what two beers should be my test subjects. Dissident releases this year right? :grinning:
     
    #22 Graviz, Jun 6, 2012
  3. aubuc1

    aubuc1 Initiate (0) Dec 19, 2007 Florida

    I am stuck between refrigerating and baking. Living in FL, the HVAC keeps a temp steady at around 75, but nowhere in the house would it be anything lower. I had been cellaring in my beer fridge around 50, but have since converted it to a part kegerator, so now the temp is down. Should I take my cellaring beers out and store them in the house at 75? Or should I take some of it to my parents house in the mountains?
     
    #23 aubuc1, Jun 6, 2012
Page 2 of 2
Thread Status:
Not open for further replies.