salbast
Well-Known Member
I know the rule of thumb in these parts (which I'm following) is that we have to age the beer for at least 3 weeks before it reaches acceptable potential. Then you put it in the fridge for several days or so. Finally it's ready to be popped open and you're able to finally try out your creation. It tastes great so you decide to put half your batch in the fridge so it's ready for consumption. Now you decide that you need room for food and other items. So what happens if you take some beers out? I hear about the "skunked" rumors, but how would a commercial brewer be able to stock shelves with their beer with out proper refrigeration conditioning if this were actually true?
TL;DR: Would my beer have some off flavors if I refrigerate, take it back out and into room temperature, then refrigerate again?
TL;DR: Would my beer have some off flavors if I refrigerate, take it back out and into room temperature, then refrigerate again?