This is a public service announcement for all those who rush their beers into the keg/bottles and then right into the cooler. Stop, or my mom will shoot.
I brewed two batches about 9 months ago that made it into the keggerator probably just under a month after pitching. It had fermented out just fine, cleared up in secondary for a week or so, then right into the kegerator. I found them to be barely drinkable. Too sweet, strange off flavors, etc. They sat in there for months not being poured.
I eventually needed the room in the kegger so they got ripped out and left in my garage over the summer (80-85F ambient). I just took a test of both of them and they're good beers now. This goes to show how important a decent ale-temp conditioning is. If I would have just left then another month before rushing them into the cooler, they wouldn't have been ignored like red-headed step children.
I brewed two batches about 9 months ago that made it into the keggerator probably just under a month after pitching. It had fermented out just fine, cleared up in secondary for a week or so, then right into the kegerator. I found them to be barely drinkable. Too sweet, strange off flavors, etc. They sat in there for months not being poured.
I eventually needed the room in the kegger so they got ripped out and left in my garage over the summer (80-85F ambient). I just took a test of both of them and they're good beers now. This goes to show how important a decent ale-temp conditioning is. If I would have just left then another month before rushing them into the cooler, they wouldn't have been ignored like red-headed step children.