temp control

[Black Forest Man]

I just made a son of a fermenatation chiller that houses both of my carboys so that i can brew every week, but now i have a couple of cases of a fine american amber ale that has been subjected to very careful temp controll, and no way to store it but at room tempterature...

how do y'all controll the temp for your bottles?

[The Finn]

temp control is most important during your fermentation (not stressing your yeasties overly much). When all that's done minor fluctuations are not only accepted, but i seem to recall the Pope saying something like: weeeeeellllllll, you don't want a totally stable microenvirontment. You WANT some of the microoxiditation (sp.), to help out in building the beer. <end>.

i don't worry overly much once it's kegged. Temp fluctuates about 5 -7 degrees centigrade here, and it doesn't kill my beer (more than I do myself anyway).

So i think as long as you don't leave it in the sun you'll be ok. But as always YMMW.

[Push Eject]

Just keep it as constant as you can. A dark cupboard that doesn't vary much should be fine.

I keep room in my kegerator under the kegs for the long-term stuff I want to store at 40F. I have bottles of 02-02-02 in there.

You could always build a little cold room like Jamil as illustrated a few issues of BYO (or was it Zymurgy) ago.

http://www.brewrats.org/walkin.cfm

Push E.