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Old 12-02-2012, 10:51 PM   #1
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Default Conditioning

Does refrigeration stall conditioning?
I typically bottle condition for 3 weeks before I put a 6 pack in the fridge for the initial quality check. But I have a brown ale that has an grain alcohol kind of taste after it warms up a little. To set it aside for a bit to age it does it need to come out of the fridge?

Originally Posted by Revvy View Post
...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
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Old 12-02-2012, 10:56 PM   #2
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Better to age it at cellar tamps.

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Old 12-02-2012, 11:02 PM   #3
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It might've needed more than 3 weeks to carb & condition. Ime,conditioning takes about a week longer than carbing to be optimum.
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Old 12-02-2012, 11:05 PM   #4
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Cold slows down conditioning greatly- beer (and wine) will still age at fridge temps, but much more slowly.

Beer ages fastest at room temperature, and very slowly at fridge temps. That's why wines (and beers) are typically cellared to slow down the aging in a controlled temperature environment.
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Old 12-02-2012, 11:07 PM   #5
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Yep, need to take it out of the fridge. Fridge temps put the yeast to sleep and pretty much halts the aging process.

My first batch was an extract brown ale kit. Was pretty good, though it did have some alcohol warmth to it. It improved slightly with a little age... then at four months, it suddenly transformed to an excellent beer.

Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.
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