-TH-
Well-Known Member
I want to enter an IPA in a couple comps coming up and I was wondering if it would be better to chill the bottles in the fridge for a month or so before hand or not. Just wondering what others do.
Well, I guess it would depend on the beer! If it's got some chill haze or clarity issues, I'd carb it up then chill it to get rid of any haze. If it's not quite aged enough, I'd keep it at room temperature. If it's absolutely perfect now, and you want to preserve that by slowing down the aging, then cellar temps (or the fridge) would be preferable.
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