Conditioning: room temp vs refridgerator

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caesius

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Just wondering, how much of a difference is there between bottle/keg conditioning at room temp and in the fridge? I normally put my bottles in the fridge 4-5 days after bottling (to keep the dusk off them mainly), am I missing out on anything by not conditioning them in the (relative) warmth?

Cheers
 
I'm surprised they carbonate in the fridge! Usually, the yeast goes dormant at fridge temperatures.

Beer can still condition at fridge temperatures, but it takes much longer. I like to keep my beer at room temperature for at least 6 weeks (total from brew day) for most ales. Then, I chill them.
 
If they are carbonated after 4 days, that is great. I find that my beers don't seem to carb up that quickly. I think my storage temps might be a bit cool though.


Regards
 
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