Mainiac Posted November 20, 2012 Share Posted November 20, 2012 I have a few questions about storage temps. Unlike most of you I have the benefit (if you call it that) of living in a very cold climate so storing beer cold enough is not an issue. However I would like to know when to start storing at COLD temps. I have a Stout that is 3 1/2 months old and I was going to start drinking it at Christmas. After bottling it has been stored at 15-16c . I was going to move it to my fridge which is about 1c should I wait or do it now. I have Pilsner that has been in the bottle for 3 weeks at the about 14 -15. When should I move it? Link to comment Share on other sites More sharing options...
Nick Posted November 20, 2012 Share Posted November 20, 2012 Your stout at 1 degree will be refreshing but flavourless, the chill of the beer will numb the taste buds to the rich depth of flavours that a stout will give. Drink your stout at 15 degrees and serve it in a chilled glass if you want it to taste at its best Link to comment Share on other sites More sharing options...
Mainiac Posted November 20, 2012 Author Share Posted November 20, 2012 I like to drink my stouts a little warmer anyway. I was thinking it might help clear it up if I got it real cold for a short while. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2012 Share Posted November 20, 2012 I don't think you'd even notice if a stout was clear or not, it's so dark you can't even see through it anyway. That pilsner you could probably move into the fridge now, or give it another week and then leave it in the fridge for a couple of months, should clear it right up [biggrin] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 20, 2012 Share Posted November 20, 2012 I like to drink my stouts a little warmer anyway. I was thinking it might help clear it up if I got it real cold for a short while. Sorry to tell you, Mainiac. That stout of your's aint never gonna' clear up![smile] Link to comment Share on other sites More sharing options...
Mainiac Posted November 20, 2012 Author Share Posted November 20, 2012 I like my stout just like my women black and bitter. Link to comment Share on other sites More sharing options...
Wal Posted November 20, 2012 Share Posted November 20, 2012 While we are on this topic I am looking for some advice as well. Once I bottle my beer I put it into a fridge set to 19c for conditioning for some time before moving them to cold storage until consumed. The problem I am having is that my stock is getting greater and available space is getting less. My question is, how will my beer be effected if I was to leave it in the conditioning fridge for carbonation (let's say 3 weeks), then store it in the shed until ready for chilling? Bearing in mind that the temperature can vary from 10c to 40c quite easily this time of year[pouty]. Given the old rule of thumb that it is a no-no to let chilled beer get hot and then cold again I am concerned about my beer being adversley affected [crying]. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2012 Share Posted November 20, 2012 I would avoid storing them in an environment where the temp fluctuates that much, if possible. I don't think it would do much for the beer or its flavour profile. Is there anywhere else you can store them where the temp doesn't fluctuate as much? Link to comment Share on other sites More sharing options...
Wal Posted November 20, 2012 Share Posted November 20, 2012 Yeah Kelsey, my thinking was much the same as yours. Thanks for your thoughts. I guess I have a few choices though:- 1. Find an alternative storage spot 2. Get another fridge (SWMBO will like that!!!) 3. Drink quicker [love] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2012 Share Posted November 20, 2012 I like option 3. [lol] Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted November 20, 2012 Share Posted November 20, 2012 Option 3 would be the best option![rightful] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted November 20, 2012 Share Posted November 20, 2012 I am going to be faced with the storage dilemma soon I think. I have a garage attached to the house which has been fine since I started brewing in February. The early beers weren't good enough to worry about storing [lol] But they went anyway. Now I have a Stout and Porter still aging, SMOTY that I am giving some time to as well and various other beers. During winter i could just drink the beers straight out of the shed without refrigeration, but i also had no problem with carbing up - I usually left the beer in the house for 2 weeks. A couple of 35-40 degree days in a row and i'm sure it will get quite warm in the garage - will have to keep an eye on it Link to comment Share on other sites More sharing options...
Guest Posted November 21, 2012 Share Posted November 21, 2012 Ok, to answer a couple of questions.... 1st @ Mainiac. You can start to store in cooler temps when secondary has finished. This way you ensure the bottle is carbed before sending the yeast to sleep. 2nd @ Wal. It is not recommended to change the temps so regular. A few times may not hurt but it is best kept at a consistant temp. Is there any particular reason your bottles need to go back in the fridge at 19C?... can you not store them elsewhere at room temps?... I have my bottles stored in a room downstairs which is usually consistant at around 14C - 16C and they carb up fine. Admittingly, they are there for at least 6 weeks before I even try one but I have had no carbination problems to date. Link to comment Share on other sites More sharing options...
Wal Posted November 21, 2012 Share Posted November 21, 2012 Thanks for the questions Bill. 2nd @ Wal. It is not recommended to change the temps so regular. A few times may not hurt but it is best kept at a consistant temp. Is there any particular reason your bottles need to go back in the fridge at 19C?... From the FV (@ 19c) to the bottling area, then back into another fridge @ 19c, then to the cold fridge is really only one change in temp. While the bottles probably don't "need" to be kept at 19c I do it this way to reduce the amount of temperature changes and it is my understanding that carbonating/conditioning bottles at fermentation temps is the best thing for the beer, and it does keep the temperature constant. can you not store them elsewhere at room temps?... I have my bottles stored in a room downstairs which is usually consistant at around 14C - 16C and they carb up fine. Admittingly' date=' they are there for at least 6 weeks before I even try one but I have had no carbination problems to date.[/quote'] I could store elsewhere in the house but unfortunately I don't have the luxury of such constant temps, regardless of where I store it - hence my question about temperature variation and the effect on the beer. Even in the house the temperature can easily get into the thirties during the day - the joys of living in QLD hey....[cool] . Link to comment Share on other sites More sharing options...
Guest Posted November 21, 2012 Share Posted November 21, 2012 Fair enough [cool] Link to comment Share on other sites More sharing options...
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