JeffoC6
Well-Known Member
Leaving for vacation on Saturday August 4th. Returning Saturday August 11th. I brewed an IPA for my dad and my brother, and a peach wheat beer for my sister-in-law.
I timed everything out so each batch (1 gallon all grain) would be kept at 70* for 4 weeks before we left. This should assure that each batch is ready to drink once we arrive.
Because fridge space at the place we'll be staying at is somewhat limited, I don't want to put all 27 beers in the fridge and leave room for nothing else, especially because they have to stand upright. But I also DO want to keep them at fridge temps for as long as possible so they condition, clear up, and are completely ready to drink.
My first thought is to bring a large cooler with me and keeping it filled with ice the entire time, but the labels I'm making will obviously suffer from this idea.
Any suggestions?
I timed everything out so each batch (1 gallon all grain) would be kept at 70* for 4 weeks before we left. This should assure that each batch is ready to drink once we arrive.
Because fridge space at the place we'll be staying at is somewhat limited, I don't want to put all 27 beers in the fridge and leave room for nothing else, especially because they have to stand upright. But I also DO want to keep them at fridge temps for as long as possible so they condition, clear up, and are completely ready to drink.
My first thought is to bring a large cooler with me and keeping it filled with ice the entire time, but the labels I'm making will obviously suffer from this idea.
Any suggestions?
