question on temperature and mailing

[aycs]

I bottled a batch of ale about a month ago and am starting to put some bottles in the fridge a night or two before I drink them, but the majority of them haven't hit the fridge yet and are sitting at ~65F. I will be mailing some bottles out of state to a friend soon, and I am assuming that the beer will be undergoing some (possibly drastic) temperature changes while in transit. So my question is this:

Should I chill the beer out in my fridge for a day or two to "set the flavor" and then mail it, telling my friend to chill it again after it arrives

or

should I just send the beer that hasn't been in the fridge yet and have my friend chill it for a day or two after it arrives?

 

[Andrew5329]

If it's been a month since you bottled it shouldn't make a difference as the yeast "should" be done with most of it's activity in the first place, secondly even if your yeast was still somewhat active, the lowered temperature in your fridge would actually inhibit yeast activity, meaning the brew that stayed warm is further conditioned than the beer in your fridge.

(Think of refrigeration as slowing time for any processes going on inside your beer, with time coming back to normal once it warms up)

As long as they're in a sealed box, light wont be an issue so just have your friend let the yeast settle back to the bottom for a day or so since it'll probably get shaken up during transit.