Originally Posted by david_42
Beer conditions more rapidly at room temperature. Also, the yeast cannot do their cleanup of fermentation intermediaries when chilled.
Yeah I'm aware of those issues. To me though, it seems that the process of cooling it down to fridge temperatures then raising it back to room temperatures does really good things for the beer - much better than just leaving the beer at room temperatures constantly.
I vaguely remember reading something somewhere about it many months ago but have no idea how to relocate that source.
Anyway, if anyone has any ideas or further input I'd love to hear them.
"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer."