Scut_Monkey
Well-Known Member
I realize that allowing cold beer to warm to room temp and then recooled will not affect flavor (under normal circumstances). My question is that from this past weekend I have a chilled six pack of beer left over that has only bottle conditioned 2.5 weeks. I realize that the beer would benefit with a longer bottle conditioning time and I am wondering if the yeast that were chilled will have difficulty when it gets back to room temp. My instinct tells me it will be just fine but just thought I would see if anyone had experience with this. It's always easiest to learn from others fortunes and failures!