Truman42
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When I lived in my previous house I had stairs and would store my primed bottles under the stairs for 2-4 weeks (depending on the time of year) to let them carb up.
The house Im in now doesnt have stairs so no area in the house that stays around 15-20C. Ive put my primed bottles in milk crates in the hallway cupboard but on some of these hot days the thermostat on the wall says its 34C when I get home from work and crank the aircon up. So Im a bit concerned that these bottles are at least getting up to 25C during the day and what issues this may have with the yeast and subsequent taste of my beer.
Also my usual practice is to let them carb up but keep them out of the fridge once they are done and only fridge them once I am going to drink them or whatever I can fit in my fridge. So some of them may sit in milk crates for 6-8 weeks before I get around to drinking the last lot.
Is aging bottles like this the best way to do it? Or once they are carbed up should they all be put into a fridge to age and kept in the fridge for a few months to age?
The house Im in now doesnt have stairs so no area in the house that stays around 15-20C. Ive put my primed bottles in milk crates in the hallway cupboard but on some of these hot days the thermostat on the wall says its 34C when I get home from work and crank the aircon up. So Im a bit concerned that these bottles are at least getting up to 25C during the day and what issues this may have with the yeast and subsequent taste of my beer.
Also my usual practice is to let them carb up but keep them out of the fridge once they are done and only fridge them once I am going to drink them or whatever I can fit in my fridge. So some of them may sit in milk crates for 6-8 weeks before I get around to drinking the last lot.
Is aging bottles like this the best way to do it? Or once they are carbed up should they all be put into a fridge to age and kept in the fridge for a few months to age?