Hey all I've been drinking craft beers for years now and recently started cellaring. I got a stand up fridge for free I have it set on the lowest temp setting and checked it with 3 different thermometers it holds at 41 degrees constantly is it worth getting the external temp control I mostly age barley wines? I guess I'm asking if 41 degrees is to low to cellar beer?
It will just slow the aging process but shouldn't do any real harm, I think it's better to be a little too cold than a little too hot. Hope that helps!
Search the forum here, lots of advice on using an external temp control, most people seem happy with doing it and seems simple enough to set up (I have not done it personally).
