Temperature after bottling

[D*Bo]

I was wondering if it would really make a diffrence if the temperature where your bottles are stored went up above 75* would really make a diffrence?
The yeast has already fermented all the sugars, or if right after bottling there is a really small ammount of fermentables, so the fruity esters wouldn't really be produced. I'm sure long term it would cause damage to the beer, but as long as the temp fluctuations didn't occur daily I don't see it causing an issue.


What about during conditioning in the secondary?

 

[david_42]

Yes, the fermentation is done, but the warmer an ale is the faster the flavors breakdown. Based on a seminar at OSU, even a month above 75F will damage an ale. One ale we tasted had been stored at 40F for a year, it had very real problems.

 

[johnoswald]

One ale we tasted had been stored at 40F for a year, it had very real problems.

Naw, really, who has any home brew sitting around for a year - except mead and barley wine?
Although, I actually recently found an 8 mo. old stout that was accidentally placed in the empties box and stored at RT (~80°F).
Still good to the last drop though!