I'm cellaring some dogfish 120, lost abbey angels share, firestone walker anniversary vintage ale and old rasputin barrel aged. Do all of these usually age well? What temperature is best for all of these beers? Would some of them require different temps than the others? Thanks!
All should be kept at around 55-60 degrees year round, out of direct sunlight. A few degrees over or under that isn't typically an issue. All of those are great choices to age, though I do encourage you to at least drink each of them fresh so you have a basis to compare whether aging them improved the beer or not. Otherwise, be ready to watch your cellar grow and your bank account shrink. It gets addictive! Cheers!
Is there such thing as cellaring too cold? My all-purpose beer fridge is around 42 degrees, that too cold to age some DFH 120 along with an assortment of others?
They will just age slower. Cooler temps will keep the beer "fresh" That said, a three year old beer in the fridge is still going to age. Yeast need optimal temps to keep eating the sugars. Too cold, they go dormant. Too hot, the can die.
Exactly. OP- I would like to add that Jubelale ages nicely for 2-4 years, and Avery stouts will also go the distance. The main key to cellaring is not drinking them all before they've had time to age. Sure test one or two every so often if you like, but the main obstacle is not staring at the beers and wondering "if it's done yet"
