Does conditioning kegged beer at basement temps, about 60* for an extended time give any added benefits? Normally I gas manifold my FV at about 10 gravity points from completion, cold crash for a week or more, collect yeasties, keg and into the keezer at 35* for another couple weeks before tapping.
I don’t remember where I read about conditioning at room temps for 30 days. Will the beer spoil at those higher temps? Is that process only for when adding sugar to carbonate? I don’t add sugar, I either cap while still actively fermenting or force carbonate.
I can’t imagine any benefits unless you are naturally carbonating. Doesn’t mean it will hurt it either though. Some beers may have peaked by the time the 30 days are up. especially hoppy beers. High gravity beers that are malt forward may benefit.
Room temperature is important for natural carbonation but beer doesn’t spoil at those temperatures unless you have unwelcome occupants in the beer who are thermophilic and able to ferment whatever is unfermented in your beer.
Is there a certain threshold to keep beer temps under once finished carbonating in the bottle? Say like under 40 degrees? I was curious as I don’t know the answer.
“Proper” cellar temps are 55 and lower for long term storage. But I have stored plenty of bottled home brew warmer than that for considerable amounts of time just based on what I had on hand at any given time
I keep bottled beer in a plastic bucket in the brewery (aka laundry room) storage closet. It’s dark there, warm, and the bucket will contain the blast [emoji23]