Jesse17

Recipes 

I'm confused. I read on HBT about how good beer/cider gets the longer you age it, even up to a year. I also have read on here that it won't condition in the fridge because the yeast just go dormant. But in my latest issue of BYO they made the comment (in the olive oil article) that no home brewer would store their beer warm.

So I'm confused. Am I suppose to refrigerate all my beer once it is carbed, or can I leave it boxed up in my basement (about 60° F) for six months until I get around to drinking it?

usnsti

Recipes 

I don't think aging=fermenting. Once your fermentation is complete, that's basically it.

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kaptain_karma

Recipes 

To answer your question directly, it has been my experience/ belief, both with commercial microbrews and homebrews, that 60*F is a perfectly acceptable temperature for aging long lasting ales. An IPA, barley wine, or Belgian strong ale will only show its true beauty after patient aging.

Even when making a lager, I think one should carb at room temp. Once carbed, I think ales can hang out at cellar temps (58-60*F), but I always store lagers in a fridge. Also, any beer that I would ferment at room temp then cold condition after carbonating (kolsch or california common, for example), I'll leave in the fridge until I drink it.

Just my two cents

Bosh

Recipes 

Not all beers are good for aging, low alcohol or low hop beers will get funky and with certain flavors will get lost (hop aroma, some yeasty flavor like in a white ale...)

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