Ok, how about this one: beers that were at room temp then plunged into the refrigerator (the beer recipient didn't know about the carbing process) and then pulled back out again. Would those bottles resume conditioning when they reached the 70ish degree range? Or would the fridge temps cause the yeast to flocculate and cease carbing?
Ok, how about this one: beers that were at room temp then plunged into the refrigerator (the beer recipient didn't know about the carbing process) and then pulled back out again. Would those bottles resume conditioning when they reached the 70ish degree range? Or would the fridge temps cause the yeast to flocculate and cease carbing?
This would be like cold crashing, would just take longer to carb up.Its like putting them to sleep and waking them and they probably are not "early risers"
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