Fridge or room temperature?

Discussion in 'Cellaring / Aging Beer' started by dleigh, Apr 5, 2015.

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  1. dleigh

    dleigh Initiate (0) Sep 2, 2010 California

    I have a couple bottles of this year's BCS that I'd like to age. I have access to a pretty legit cellar at my dad's house (he built it for wine years ago), but it'll be a several months at least before I can get them over there. In the interim time period, I have a choice between refrigerator and room temperature (~70 degrees). Any thoughts on what would be best until I can get the BCS to the cellar?

    (A side note: using my dad's cellar has created a wonderful tradition of opening up a couple nicely aged bottles every year when I visit for Christmas. Nothing like family, a holiday, and some nicely aged stouts.)

    Thanks!
     
    #1 dleigh, Apr 5, 2015
  2. Mike_Aguirre

    Mike_Aguirre Initiate (0) Jan 20, 2015 Mexico

    Fridge is a better idea.
     
    #2 Mike_Aguirre, Apr 6, 2015
  3. mdomask

    mdomask Initiate (0) May 27, 2012 Illinois

    Really won't matter too much. Keeping them out of sunlight/UV is much more important.
     
    #3 mdomask, Apr 6, 2015
  4. paulys55

    paulys55 Initiate (0) Aug 2, 2010 Pennsylvania

    How long do you plan on cellaring them? I personally would probably put them in the fridge until you can get them into the cellar. 70 degrees is about where I would start to worry about the beer going south but beer is pretty resilient.
     
    #4 paulys55, Apr 6, 2015
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