Originally Posted by weirdboy
Who stores beer at that temperature?
What were the differences found in the 20C beers?
No AC in Southern California and you'll be storing beer at 100+ F in the summer
Very little actually. Based on the tasting analysis there was little difference between a beer stored at 0C and 20C after 6 months. There is a decrease in the esters (isoamyl acetate, banana), but not enough loss to complete change the character.
Acetylaldehyde concentrations remained constant @ 20C, we're not getting rid of that green apple flavor
Diacetyl concentrations rose to 20 ug/mL well under the 150 ug/mL tasting threshold.
Based on the manuscript, at reasonable storage temps, long term aging will reduce fruity esters, and slightly increase the green apple and butterscotch characteristics IF you already have concentrations higher than the tasting threshold from incomplete fermenation or as a by-product of your yeast strain.