Aging Commercial Beers

I was finally able to get my hands on some 120 minute IPA



I got a four pack and I plan on drinking one now (still have yet to taste it) and aging the other three. The four pack is refrigerated, so is it a problem to warm it back to room temp in my basement (about 65-70) to age long term?

I appreciate any comments/suggestions.

I generally keep all my aged beers in my beer fridge which is set ~ 45. I know some others may disagree with this but I've aged beers for 10+ years in there and they have turned out great. My latest example was a Mad Elf from 2005 which I drank next to a 2009. Amazing the 2005 blew it away!.

Also, I have all my wine (over 200 bottles) in my basement and I think they are aging very nicely. My basement is between 58-68 depending on the time of year. We just drank a 2005 Ruby Cab 2 weeks ago and it may have been one of the best wines we drank during our wine making event. (It stacked up against a International Winemakers Gold medal winning Cab Franc).

I suggest you just doing what you can and when the time comes and you can get something more appropriate then do it.

Steelers77 said:

I generally keep all my aged beers in my beer fridge which is set ~ 45. I know some others may disagree with this but I've aged beers for 10+ years in there and they have turned out great. My latest example was a Mad Elf from 2005 which I drank next to a 2009. Amazing the 2005 blew it away!.

Also, I have all my wine (over 200 bottles) in my basement and I think they are aging very nicely. My basement is between 58-68 depending on the time of year. We just drank a 2005 Ruby Cab 2 weeks ago and it may have been one of the best wines we drank during our wine making event. (It stacked up against a International Winemakers Gold medal winning Cab Franc).

I suggest you just doing what you can and when the time comes and you can get something more appropriate then do it.

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Sounds like good advice, but part of the reason I want to stick it in the basement is "out of sight, out of mind." I use my extra fridge as a fermentation chamber so it fluctuates depending on the brew and if I'm cold crashing something, so I don't think that's appropriate. And if I leave it in the regular fridge, there's no way it lasts long term...