Refrigeration Before Drinking: Always Necessary?

[BeardedBrewer]

My very first batch (an English Brown) is currently bottle conditioning (it's been 4 weeks now).

It still tastes a little green so I'm giving it more time. However, my question is how necessary is refrigeration before drinking? Does this affect the taste of the beer, or is it for clarity and (obviously) temperature.

I prefer to taste my beer at a warmer temperature, so I let it cool in the fridge for only a few hours before I drink it. Browns generally taste better slightly warm anyway because it brings out flavor. Am I missing some huge important step in not letting it cool for 48 hours or is the flavor not going to change much? My beer is already pretty clear so that's not a concern.

Thanks!

 

[JetSmooth]

Chilling is neccessary to help the carbonation "dissolve" into the liquid. The carbonation difference will "change" the flavor.

Remember back to chemistry class; warm liquids hold less "stuff" than colder ones. So a warm beer will be flat very quickly.

I recommend the chilling, opening and pouring. then letting sit to warm a bit as you drink. If you can wait that long.

My first pint is usually consumed before it gets to that good mid-cool/warm range. But the second is savored much longer.

 

[Homercidal]

Depends. I generally like to chill my beer for a few days. It "can" reduce chill haze and improve flavor to a certain, if not noticeable extent. To me the theory goes like this:

Warm beer has a greater amount of carbonation in the headspace as colder beer is denser and can contain more CO2 in solution.

Colder beer will be more carbonated due to it's being able to hold more CO2 in solution.

I don't know how much difference you can notice though.

And chill haze comes out on some beers right after chilling, but disappears after a certain length of time as the protein haze goes back into solution (as I understand it).

EDIT: not to mention that temperature is a sensation and will affect the perception of flavor, texture, etc. Even beers meant to be tasted warmer, like browns, barleywines, etc. I usually keep at the same temp as my other beers. It's just easier than keeping them in a separate chiller. Then I just let them warm up a bit before enjoying, or taste cold and see how the flavor changes as the temp goes up.

 

[cheezydemon3]

Like heating food, it is better to get it hot and let it cool.

Get it cold, then let it warm.

Absolutely right about more flavor from ANY brew.

 

[atchinator]

4 weeks sounds like a long time for conditioning in the bottle assuming it had enough time in a secondary fermenter.
I've never had a batch that wasn't carbonated and drinkable after 2 weeks in the bottle.

 

[BeardedBrewer]

4 weeks sounds like a long time for conditioning in the bottle assuming it had enough time in a secondary fermenter.
I've never had a batch that wasn't carbonated and drinkable after 2 weeks in the bottle.

Its definitely carbonated and drinkable, but still has a little sharp (overly bitter?) flavor that I REALLY noticed after 2 weeks, and has since mellowed out, but not completely yet.

It was only in primary for 1.5 weeks though (my first brew, I realize this was quick, hence the longer bottle conditioning necessary).

My second brew I'm doing 3 weeks primary, and hoping 3-4 weeks bottles.

 

[elkdog]

Its definitely carbonated and drinkable, but still has a little sharp (overly bitter?) flavor that I REALLY noticed after 2 weeks, and has since mellowed out, but not completely yet.

It was only in primary for 1.5 weeks though (my first brew, I realize this was quick, hence the longer bottle conditioning necessary).

My second brew I'm doing 3 weeks primary, and hoping 3-4 weeks bottles.

You must have some strong meditation practice that gives you the self-control to let your first batch condition like that. Major, major props.

 

[FatherJack]

After conditioning, I put my bottles in the fridge for 2 hours and then drink them.

I do this because I have limited fridge space.

Should I try waiting 2 days in the fridge? Up till now, it don't have any complaints about the taste.

 

[jfr1111]

Depends on what you like and the style of the beer. I know that for big beers or English styles, I usually prefer less carbonation and a beer served at cellar temperatures. You can always chill to make the yeast floc out and then carefully cellar if you enjoy it warmer/flater.

I'm a firm believer that there is no "right way" to drink a beer and you can definately overchill some styles. I had an oatmeal stout last week. The first bottle was the nicest one since it wasn't too cold (an hour in the fridge). The others lost some body and aromas due to cold temps, so I got the beers out of the fridge to let them warm up to proper temperature before drinking.

 

[FatherJack]

Well, the beer I'm drinking now has excellent head, but the bubbles are quite large and they disappear quickly. Would a long chill out session help this?

Thanks!

 

[Hermit]

Its definitely carbonated and drinkable, but still has a little sharp (overly bitter?) flavor that I REALLY noticed after 2 weeks, and has since mellowed out, but not completely yet.

It was only in primary for 1.5 weeks though (my first brew, I realize this was quick, hence the longer bottle conditioning necessary).

My second brew I'm doing 3 weeks primary, and hoping 3-4 weeks bottles.

Could also be some yeast in suspension? Cooling helps them drop out.

 

[BeardedBrewer]

Right I was definitely thinking that the biggest benefit to letting it chill for a while is to settle out all the yeast.

I'll let it sit in the fridge for a couple days and see if the flavor improves.

Thanks for all the help!