I'm getting close to there right now. Considering building some more lambic racks but I don't really want to make them much taller. Maybe it's near time to host a cellar-cleaning tasting, problem is no one wants to drink a bunch of Bruery bottles.
Can always put your bruery beers on mybeercellar at 600% markup. Even if no one buys them, I'm sure someone will pozst them in the operation my beer cellar thread which will bring teh lulz.
) and the door swinging open and the bottles falling out onto the hard concrete and shattering into a million broken dreams. Beyond putting like a welcome mat or something outside the front to prevent anything that might fall from an open door breaking, any suggestions or thoughts on securing the top rack a little better? 
You could bungee cord the door shut, then it wouldn't open. I doubt the other bottles are going to break if the shelves fall, and I sort of doubt the shelves will fall. Have you tried to get one of those things out? Total PITA. If you're still worried about that, take the beer out, put a few gallons of water on the shelf, and shake the **** out of the fridge. If the shelves fall, then worry about it. (Though even if that does happen I'm not sure what you could do, maybe put feet on the shelf that connect with a bracket to the bottom drawers? Seems like a lot of work though.)Seismic question:
I've got the standard spare fridge in the garage setup for my cellar (posted somewhere earlier in this thread). I can't imagine it's very earthquake safe - I imagine the top rack getting jostled out of its slot (hooks in the back) and collapsing onto the bottom bottles (the veggie drawer with the lambic should be safe though
PS - here's an old photo of the setup:
Fair point.
I've got a chest freezer with a temp controller, a mid-sized fridge, and earlier this year I picked up some vinracs from ebay. Here is the vinrac, not my picture, just for illustration:
Modular plastic racks that are significantly cheaper than any of the wooden fancy wine racks.
Before I saw that I was wondering why the hell you had so much Chimay.I've got a chest freezer with a temp controller, a mid-sized fridge, and earlier this year I picked up some vinracs from ebay. Here is the vinrac, not my picture, just for illustration:
Modular plastic racks that are significantly cheaper than any of the wooden fancy wine racks.
I have them 10 rows high without any anchoring. They came with brackets to connect them to the walls. So, that is 40 bottles in each set. Their site suggests not building them taller than 1.8 meters high, or a little shorter than 6 feet.
Just drove my beer cellar out from Denver to SF -- 27 hours door-to-door (including a detour around Utah and a four-hour nap at Donner Summit). It's not much to look at but at least I have it back with me
Logging thermometer in the topmost box never got above 62F (rental car had powerful A/C).
Did a little inventory and reorganizing last night, so I had to take everything out of the fridge/cellar...
Doing some work on the fridge this weekend. Pics to follow after everything is done.
Someone liked my pic here and wow... I drink a lot... My cellar is not that full anymore
There's really no evidence that it matters either way. The tradition says to store on the side, but the only scientific study done to date was on champagne and found that upright is better. I think that, all things considered, the small variability in orientation is swamped by other factors outside our control.
Except that nobody still uses corks that can dry out.
But they're not dry. Even the 30-year-old Cantillon I had for my wife's 30th wasn't dry (though, I suppose to be fair I don't know how it was stored). From what I've heard from wine guys that's only an issue with really old corks, and that anything made recently at all is treated to prevent drying out. Maybe that's wrong, I don't know, but I don't think it's an issue.
At first glance that doesn't strike me as being right, is the argument that if the lees are spread out along the whole edge they'll be healthier than lumped up at the bottom? I suppose that could be true (you'd basically need to be a microbiologist to know for sure), but anything that I can think of to cause that (mostly nutrient availability) wouldn't be affected much. This is one of the few arguments in this debate that I don't think you can immediately dismiss, but it strikes me as being minor if it does matter.
I'm like 99% certain that the only reason we talk about this is because that's the way it's always been done, so people try to justify it. But maybe I'm overly cynical.
Whatever floats your boat!
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