So as I understand it, it is normal for the carbonation level to go down when you chill a bottle of beer? Does this stablize or what? Am I best to just chill it a little bit before drinking or am I best to leave it a longer time in the fridge?
Cooling slows down or sometimes kills the aging/carbonating in the bottle process of ales. If you try a bottle and its is carbed and aged to your liking it doesn't hurt to chill the whole batch, but when you're not sure if the beer is ready it is better in my opinion to only chill one in order to test it.
2nd question: chilling a homebrew will make the yeast go dormant and stop the carbonation process.
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Cooling and Carbonation
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