What is more ideal cellaring method

Discussion in 'Cellaring / Aging Beer' started by weekold, May 29, 2015.

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  1. weekold

    weekold Initiate (0) May 28, 2015 California

    say you've got not access to a perfect 55* cellar. Is it better to throw the beers into a standard refrigerator at under 40* (or whatever a refrigerator is set to) or in a closet where in can get up to 70-75 degrees in the summer? Does it vary on the style of beer? Do lambics/sours/gueuze hold up better than an imperial stout in both conditions?
     
  2. Imperial207

    Imperial207 Initiate (0) Aug 9, 2014 Maine

    I would get a control for fridge and set to 55. Anything under 40 and aging process almost stops. Daily temp changes can mess with aging process too. If closet is best option, get some styrofoam box or something insulated to help control daily temp swings..
     
  3. Immortale25

    Immortale25 Grand Pooh-Bah (3,775) May 13, 2011 North Carolina
    Pooh-Bah Trader

    This is what I do. My cellar's in the closet. Anything I intend to age goes in the 12-bottle styro shipper I have inside a cardboard box. I stack empty boxes and other junk on top of it so it deters me from looking inside. Have a piece of paper on the door of the closet giving me all the info of the twelve bottles I'm intending to age. Everything else that's ready to drink within the next several months is outside the box on the floor in bottle holders.
     
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  4. Moose90

    Moose90 Initiate (0) Nov 25, 2012 Washington

    I had success in a ground floor apartment by using an interior closet, temperature was probably higher than desirable (65 or so), but it worked well, it was sealed from light and had little to no temperature fluctuation regardless of the season.
     
  5. Scott17Taylor

    Scott17Taylor Initiate (0) Oct 28, 2013 Iowa
    Trader

    I would invest in a beer fridge at a minimum. I use my old dorm fridge set at the warmest temp which is in the upper 40s and it works well.
     
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