Hi, moved some of my beers that aren't quite at their best into the garden shed. They need a bit more time to condition. Problem is that it's dropping below 0C every other night now. I assume that'll cause the yeast to drop out completely, does that mean the flavour profile will stop improving? Is it only the yeast that causes 'conditioning/ageing' improvements in flavour or is there other stuff happening that'll continue to improve the beer?