Fridge vs "closet"

I bought a 115 yr old home that had a perfect little room in the basement. I started taking temps down there and checking/tracking 2-3 times a day. The variation was often 15-20+ degrees during the same day on a good day-- so I ended up building an active, fully insulated.

Stick a thermometer down there and see what you get. If it's steady (+/- 5) and somewhere 45-65, then you're probably fine. Also check humidity levels while your checking temps, but humidity will never be what drives your decision-- it will simply inform how you manage the humidity conditions.

 

I think the first poster is spot on that it is not as important the temperature but the consistency. Obviously don't store it at 85 degrees year round but if it is in the mid 70s I have had no problems "cellaring" beer at this temperature in a closet. My closet only varies in temperature +- around 3 degrees which seems to be fine.

 

Seems any house that old would have some sort of cellar or cold/dry storage in the basement. Refrigeration wasn't even common until the early 1800's, so they would have needed to have something in the basement to keep root vegetables and such fresh throughout the spring/summer/fall. I suggest looking into that, because to me it would just seem like an awesome and rewarding project.

 

Fridge is too cold usually stopping the yeast from doing their natural duty. I bought a large chest freezer and control the temp with a digital thermostat. This hobby is not cheap so spend the extra few dollars and do it right.

 

I wouldn't buy a mini fridge I would check Craigs list for a full size fridge for free or cheap or even a actual industrial soda fridge, I got one for free off it. Then you can buy a thermostat control and just adjust the temp to your desired aging temperature . Because you can so cheaply find full size fridges and thermostat controls, I think it's best just to go full size and put it in the garage if you don't have enough room, better than buying a mini fridge and filling it up to fast and splitting the aging beer up.
http://www.amazon.com/Johnson-Contr...1929&sr=8-3&keywords=remote+thermostat+fridge

 

Be careful using a freezer and temp controller. We had bad storms while I was away and something happened to the power and my beer froze.

 

This thread is the Cellaring forum equivalent of posting "So, where to go in Ashveville?" in the South Atlantic Forum

 

I live in south west florida. So that means no basements and hot ass weather. I keep my beer in wine boxes in a closet. The closet stays about 72 through out the year. It works fine.

 

I had found some pretty cheap, charcoal locker like things at ikea, about 3 feet high and you can stack them if you want. I put them on the floor in the coolest area of the basement. It's been doing the job very well!

 

If you're concerned with temperature variations, you could always go and purchase multiple foam coolers to help combat any temperature fluctuation the beer might see. As mentioned above, a fridge is too cold and keeps yeast from doing its job as well, 55F is the ideal temp. Any temperatures above that *should* not have any adverse effects other than aging at a slightly accelerated rate.

 

If you can get your fridge temperature in the upper 40s or above it'll work, but if it's on the colder end of that it will slow the aging.

 

these threads are great reminders that when trading for vintages everyone's defintiion of properly stored vary greatly.

You might store yours in a climate controlled fridge, he is storing his in a box in his garage. And you have no idea where he got it from.

 

Also, remember that high temperatures (I get leery above 70, but I suspect it's actually a bit higher) can make some Brett strains create phenols. So, unless you like band-aids in your beer, be careful with Brett-fermented or conditioned beers. Most of my stuff with "regular" yeast was just fine for the one summer my cellar got into the 70s.

 

All of this is very true in my experience as well. My main area that I use as a cellar is in the utility closet that receives just a pittance of conditioning from the air handler being in there, but does not go any higher than about 72 or so and goes no lower than mid 60's on the coldest days. While I braced myself when cracking open a few beers early on, that apprehension has proven very unnecessary. My arrangement has produced very nice results across a fairly decent range of styles. I think my desire for a better or at least a more "regulation" cellar is more powerful than the actual need, based on past results.

This is why I may BIF a vintage but would only trade fresh.

 

If it's an older vintage I always ask how it's stored. If it's a box in the 75° closet I always pass. Very much dislike how broad of a term "cellaring" has become.

 

Maybe its better with certain refrigerators, but I have no trouble at keeping my fridge at a consistent 49 degrees without a temperature controller. Mine is even the crappy dial type control (aren't almost all of them?).

I find it more likely that folks simply do not have a good way to actually measure the temperature. The proper types of thermometers you will need are typically those used by grilling/BBQ enthusiasts.

A dual channel digital wireless grilling thermometer works well. Measure top and bottom of the fridge at the same time and you not even need to open the door to check it. They run about $40-80.

That said, pick a rough dollar value of how much beer you think you might cellar. Use that value to determine if its worth the cost of equipment to benefit the hobby.