kimosabby
Regular.
- Joined
- Sep 6, 2015
- Messages
- 234
- Reaction score
- 35
Gents,
just a quick one; read a few things on the forum regarding cellering temps and cold conditioning.
I always finish the carbing stage at 2 weeks at about 20 degrees. I have an outhouse fridge that doesnt work and keep all finished bottles in there. As the fridge doesnt work the temp obviously fluctuates between the seasons but less though than just leaving them in the outhouse without the fridge. I move a few bottles at a time into the fridge in house (beer fridge in lounge :) ).
The question is, is it better to store post carbed bottles at fridge temps (3-5 degrees) as oppsoed to cellar (8-12 degrees)? Or is it not that relevant.
I brew a range of light IPA and dark Belgium's an dthey all stored together
K
just a quick one; read a few things on the forum regarding cellering temps and cold conditioning.
I always finish the carbing stage at 2 weeks at about 20 degrees. I have an outhouse fridge that doesnt work and keep all finished bottles in there. As the fridge doesnt work the temp obviously fluctuates between the seasons but less though than just leaving them in the outhouse without the fridge. I move a few bottles at a time into the fridge in house (beer fridge in lounge :) ).
The question is, is it better to store post carbed bottles at fridge temps (3-5 degrees) as oppsoed to cellar (8-12 degrees)? Or is it not that relevant.
I brew a range of light IPA and dark Belgium's an dthey all stored together
K