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Old 02-03-2013, 04:12 PM   #1
OhReally
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Hi all-

This may be a question more suited to the "General Beer Discussion" forum (or somewhere else, Mod's just let me know), but I'm wondering:

Does your beer taste better at cellar/basement/cool temperatures than it does after it's been in the fridge for a while?

I've done about a dozen extract brews so far (brewing since August '12) but I've noticed that if I crack one open straight out of the basement (ambient area temp 64ish) my beers are not only clearer (that's a chill-haze thing), but they also have far more character, aroma, taste, and better head retention as opposed to the same beer being refrigerated for a few days or weeks.

Has anyone else experienced this? Why would this be, and are there steps I can take to improve this?

Cheers

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Old 02-03-2013, 04:16 PM   #2
unionrdr
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Putting the beer in the fridge for at least a week will settle out the chill haze & give better head & carbonation. Two weeks gives thicker head & longer lasting,fine bubbled carbonation. But I have my fridge set at about 45F. When it gets up to about 50F in the glass,I can taste all the complexities.
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Old 02-03-2013, 06:00 PM   #3
Calder
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I feel that about 50 F is about the right temperature for many beers (hoppy ales and Belgians). You get a lot more flavor than when really cold.

I'll often only put the bottle in the fridge for an hour or two.

 
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Old 02-06-2013, 12:51 AM   #4
OhReally
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Old 02-06-2013, 02:03 AM   #5
biohaz7331
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True when it is very cold you cannot appreciate the quality and complexity as much in my opinion. This is what separates quality beer and cheap low quality beer.

 
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Old 02-07-2013, 01:24 AM   #6
OhReally
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Quote:
Originally Posted by unionrdr View Post
Putting the beer in the fridge for at least a week will settle out the chill haze & give better head & carbonation. Two weeks gives thicker head & longer lasting,fine bubbled carbonation. But I have my fridge set at about 45F. When it gets up to about 50F in the glass,I can taste all the complexities.
I knew about the chill haze, but I wasn't aware of the effects on carbonation and head. Makes sense, though. Thanks!


 
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Old 02-07-2013, 01:28 AM   #7
gestyr
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I am lucky in that my basement stays about 50 deg year around. I only put lagers in the fridge and i let them warm a bit before drinking.
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Old 02-07-2013, 01:34 AM   #8
OhReally
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Quote:
Originally Posted by Calder View Post
I feel that about 50 F is about the right temperature for many beers (hoppy ales and Belgians). You get a lot more flavor than when really cold.

I'll often only put the bottle in the fridge for an hour or two.
50 degrees sounds good to me. I've dealt entirely with ales so far (although I got a mini fridge for xmas, so I'm itching to get into lagers), and many of them are pretty big ales at that (i.e. 7% and above). The English IIPA (which uses 14 oz. of hops) has one of the most noticeable differences.

I just got a new apartment, though, so I'm losing the cool basement for storage.


 
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Old 02-26-2013, 04:58 AM   #9
OhReally
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I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.
- Abraham Lincoln

You don't need a weatherman to know which way the wind blows.
-Bob Dylan

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Drinking: Black IPA, Hoppiness is an IPA, Port O' Palmer Robust Porter, Nae Foolish Wee Heavy, Devil's Milk barley wine

 
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Old 02-26-2013, 08:12 AM   #10
jungatheart
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I sometimes sip on one of my RIS's for 5-6 hours and the last swallow is the best, room temp.

Waiting for it to warm up is not my favorite thing to do though.

 
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