Here is my situation: I store most of my beer in my basement. Right now it is in the upper 60s (66 right now) and will dip down into the lower 40s and upper 50s during winter, but can get as high as 72~ during the hottest part of the summer. I have some mostly commercial beers but planning on doing a barley wine this year and want to age these bottles months or even years.
Here is my question: If I keep my beer in my basement will it over carb because the temps are on the high side or will the sugar run out before too much CO2 is produced? I'm wondering if I need to rethink my storage, or at least rethink till the basement gets to 50s~ and plan on some other solution before it gets back to the 60s/70s next summer.
Sorry if this question has been answered a lot, but a search didn't lead me to an answer of my exact question.
Here is my question: If I keep my beer in my basement will it over carb because the temps are on the high side or will the sugar run out before too much CO2 is produced? I'm wondering if I need to rethink my storage, or at least rethink till the basement gets to 50s~ and plan on some other solution before it gets back to the 60s/70s next summer.
Sorry if this question has been answered a lot, but a search didn't lead me to an answer of my exact question.