Sours - Cellar or Fridge??

I cellar bottles with active yeast that will develop the beer and refrigerate others or ones that I think are drinking great at the moment.

 

Definitely depends on the sour. Blanket statement is if you want more acidity than it currently has, go for the cellar. If you want to preserve any particular flavours it has, go with the fridge

 

i like the warmer temps, humidity, musty basement and dust. my lambics and gueuze are mostly not in a fridge. i do have a small selection of in a wine fridge though

 

I keep mine in the basement so they continue to evolve over time.

 

Describe your cellar...