How critical is temp control AFTER active fermentation is over?

[TheMan]

I think 85 is a bit high for any long term stretch. They will be fine till you drink them, but I've noticed my beers that sat at 80 peaked and then went south fairly quickly.

 

[bernerbrau]

I brought bottles of my first 2 batches from Tennessee up to Chicago with me when I was getting married. They sat for 8 hours in the hot trunk of my Civic, in early August. It was probably 90-110 in there. Once we arrived, they had developed this odd sort of "cooked" flavor. I wouldn't recommend hot storage for any length of time.

 

[Tiredboy]

TheMan - what do you define as "long term". I had planned on letting them condition for 3 weeks in the bottle (temperature to be decided based on feedback here and elsewhere) then put as many as will fit in the fridge. Drinking most within another 3-4 weeks. Not sure I can justidy running the AC 24/7 for much longer (although it is making my argument for a freezer conversion easier!).

bernerbrau - from what I've read (and what I remember for biology class) temperature effects are exponential. If I understand right, changing from 85 to 95 is a lot worse that changing from 75 to 85 (let alone going even higher) so hopefully I won't have the problems you had.

 

[emjay]

From what I've read (and what I remember for biology class) temperature effects are exponential (changing from 80 to 90 is a lot worse that changing from 70 to 80) so hopefully I won't have the problems bernerbrau had.

ThaMan - what do you define as "long term". I had planned on letting them condition for 3 weeks in the bottle (temperature to be decided) then put as many as will fit in a cooler with ice or the fridge. Drinking most within another 3-4 weeks. Not sure I can justidy running the AC 24/7 for much longer (although it is making my argument for a freezer conversion easier!).

Yeah... a $40 freezer off Craigslist running less than 5% of the time, or running the AC constantly just to keep a little bucket or carboy cool?

It's an absolute no-brainer. Sounds like SWMBO needs a reality check.

 

[TheMan]

TheMan - what do you define as "long term". I had planned on letting them condition for 3 weeks in the bottle (temperature to be decided based on feedback here and elsewhere) then put as many as will fit in the fridge. Drinking most within another 3-4 weeks. Not sure I can justidy running the AC 24/7 for much longer (although it is making my argument for a freezer conversion easier!).

bernerbrau - from what I've read (and what I remember for biology class) temperature effects are exponential. If I understand right, changing from 85 to 95 is a lot worse that changing from 75 to 85 (let alone going even higher) so hopefully I won't have the problems you had.

Doing that should be fine. When I lived in my apartment I would not run the AC while I was at work, so from 730-530 it would get pretty hot in there. My beer would taste great when carbed up, but after another month or so I noticed the beer sucked. I never understood until I got a freezer and now keg, my beer stays at peak longer and doesn't divebomb like it used to.