some "basic" questions i have

Discussion in 'Cellaring / Aging Beer' started by Wiffler27, Sep 1, 2015.

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  1. Wiffler27

    Wiffler27 Pooh-Bah (2,092) Aug 16, 2009 South Carolina
    Pooh-Bah

    I am interested in cellaring beer but there are some things I cannot find anywhere online. I like to ask questions because I like to see how things work and why, they may be trivial questions but are important to my mind.

    I bought an indoor temperature/humidity monitor, it was $10 and is good enough for me. i just want an estimate within 5 degrees, for now.

    I'll know the temperature exactly but if i had to guess i would say between 60 and 70 in the summer, although I could be surprised and it'll be lower.

    I only have 5 different beers "cellaring" right now, not sure when i'll crack one. depending on the temperature of your cellar (and the beer style itself), do you drink the beer at that temperature straight out of the cellar? or do you take it out of the cellar and put it in the fridge for an hour before you consume it?

    i have a few beers that have been in my fridge for a few weeks but i would like to cellar (2 of the 4 pack or a bomber itself). can you take beer out of a ~40 degree fridge and then "cellar" it from there? or once it's refrigerated should you not remove it and put it at cellar temperature? granted these are 11% imperial stouts and a 10% barley wine

    thanks!
     
    #1 Wiffler27, Sep 1, 2015
  2. Scott17Taylor

    Scott17Taylor Initiate (0) Oct 28, 2013 Iowa
    Trader

    There's nothing wrong with removing a beer from a fridge and cellaring it. 70 is a little warm for cellaring but I don't think you'll see any problems. I typically drink cellared beer right out of the cellar, I cellar in the upper 40 lower 50s, so with your temperature being higher maybe you should cool it off a bit, but it really doesn't matter.
     
    #2 Scott17Taylor, Sep 1, 2015
  3. Heretic42

    Heretic42 Savant (1,118) Aug 31, 2011 Texas

    I put beers I intend to drink soon in the fridge. If it's a "big" beer (stout, barleywine, etc), I'll let it sit out for a few minutes to warm up a tiny bit, but I generally enjoy the journey a beer goes through as it gets warmer. I make an exception to this rule if I'm splitting the beer among several people; in that case, I'll leave it out longer so that it warms up a bit (closer to "actual" cellar temps).
     
    #3 Heretic42, Sep 1, 2015
  4. hopsputin

    hopsputin Grand Pooh-Bah (4,403) Apr 1, 2012 New Jersey
    Pooh-Bah

    Typically, the beers I've aged have been "bigger" beers which I normally consume at room temp. I don't bother with the fridge, and just drink them right after I've pulled them.
     
    #4 hopsputin, Sep 1, 2015
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