Wasn't sure if this was the right forum for this. Mods, feel free to move if appropriate.
I'm debating with myself the best location for long term storage of my beer. Due to space limitations, there's really only two locations available for me.
The first is the top shelf of an indoor closet, where the temperature range would be fairly consistently in the low 70s (70 in winter, 75ish in summer).
The other alternative is that I have a full fridge in the garage that's currently being used for lagering, but there's room in it for holding beer. The issue with this location is that it's going to bounce between 33 and 60 degrees, depending on whether I'm fermenting, lagering, or doing a diacetyl rest.
So... is it better to keep it consistently colder but deal with temperature fluctuations, or is it better to keep it at a warmer, but constant temperature? The reading I've done on this really frowned on temperature fluctuations, but that seemed to principally talk about swings into really high temperatures, so I wasn't sure if this would apply.
Note: this is for beers I want to age a long time (minimum of months, maximum of years), like barley wines, oak aged beers, sour beers, etc.
I'm debating with myself the best location for long term storage of my beer. Due to space limitations, there's really only two locations available for me.
The first is the top shelf of an indoor closet, where the temperature range would be fairly consistently in the low 70s (70 in winter, 75ish in summer).
The other alternative is that I have a full fridge in the garage that's currently being used for lagering, but there's room in it for holding beer. The issue with this location is that it's going to bounce between 33 and 60 degrees, depending on whether I'm fermenting, lagering, or doing a diacetyl rest.
So... is it better to keep it consistently colder but deal with temperature fluctuations, or is it better to keep it at a warmer, but constant temperature? The reading I've done on this really frowned on temperature fluctuations, but that seemed to principally talk about swings into really high temperatures, so I wasn't sure if this would apply.
Note: this is for beers I want to age a long time (minimum of months, maximum of years), like barley wines, oak aged beers, sour beers, etc.