I’ve been thinking about this for a while now and I’m sure it’s been discussed before but I’m gonna go ahead and ask anyway... So as the title says, what temperature do you cellar your beer at? I have quite a few beers which qualify for ageing and they mention store and serve around 55 degrees. Others have a range between 46-57 degrees on them. If you store at 55 degrees, the minute you serve it, especially after the first few touches of the glass the beer starts to warm up so you can’t store and serve at 55 (as some bottles mention on them). Tried it, just too “warm” for me. I usually find cellaring at 43 degrees is ideal for most beers. This way, I get to enjoy the different aromas and flavors as it warms up after the first few sips, but still maintains a nice chilled feel throughout the session. Any thoughts?