I kegged my first batch a few weeks ago, and it's been sitting in the fridge ever since (I've been drinking it ever so slowly..). It's still pretty green and I'm wondering if maybe taking it out of the fridge (around 40F) and putting it in the closet (around 75F) will help speed up the aging process. I know aging is just the yeast doing more work, so logic tells me warmer (to a point) will be better. It's an ale brewed with an ale yeast.
Any thoughts?
Thanks
Any thoughts?
Thanks