rodwha

Recipes 

Does refrigeration stall conditioning?
I typically bottle condition for 3 weeks before I put a 6 pack in the fridge for the initial quality check. But I have a brown ale that has an grain alcohol kind of taste after it warms up a little. To set it aside for a bit to age it does it need to come out of the fridge?

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beerman0001

Recipes 

Better to age it at cellar tamps.

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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
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Fermenting:Apfelwein
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unionrdr

Recipes 

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Everything works if ya let it-Roady(meatloaf)

Yooper

Recipes 

Cold slows down conditioning greatly- beer (and wine) will still age at fridge temps, but much more slowly.

Beer ages fastest at room temperature, and very slowly at fridge temps. That's why wines (and beers) are typically cellared to slow down the aging in a controlled temperature environment.

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Giving beer a leg to stand on since 2006

homebrewdad

Recipes 

Yep, need to take it out of the fridge. Fridge temps put the yeast to sleep and pretty much halts the aging process.

My first batch was an extract brown ale kit. Was pretty good, though it did have some alcohol warmth to it. It improved slightly with a little age... then at four months, it suddenly transformed to an excellent beer.

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Homebrew Dad - blogging about making my own beer and raising a lot of kids.
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Fermenting: Yorkshire square brown ale
Bottled: Belgian golden strong ale, Yorkshire square brown ale, Leffe Blonde clone, imperial nut brown ale