Originally Posted by ox1574
So going from forty degrees in the keg to a bottle in the fridge, then shipping it to the competition it gets warm, and then they cool it down again won't be an issue?
Is it an issue with commercial beer? It gets shipped around. It could be cold filtered, then shipped in a regular truck. You could take it home cold, put it in the closet, and then chill it again. Think about it. If you carbed correctly, it'll pour correctly at the competition, exactly like it'd do at home. If not.....
The only problem with shipping beer is if it got VERY hot, froze, the bottle seal was lost somehow or it was exposed to sunlight. That last one is why you are required to use brown or amber bottles.
Edit - I suppose if you have chill haze problems that clear after sitting in a fridge for weeks on end, that could be a problem. But chill haze is one of the "defects" I believe judges look for, so it's an even playing field.