Maturing temp - does it make a difference?

[JonA]

Having now fixed the temperature adjustment on my fridge controller, I was wondering is there an optimum temperature at which to let my AG bitter mature, or if it doesn't make a difference I could just leave the cask in the garage which is at about 17c.

[flything]

That seems a little warm to me, I like to keep mine at cellar temp, around 12-13 deg, warmer temps are going to increase the speed at which oxidisation occurs, lower temps will assist with clarifying and encourage yeast to flocculate as well as keep the beer for longer.

[JonA]

Thanks for the info - I'll get it into the fridge at 12-13c

[Gricey]

Hmm, might be a problem for me then - my cellar is 'finished' i.e. its 2 usable rooms, so its generally quite warm down there. I'd say its 20 now easy. Hope this doesn't spoil my beer, don't think I have anywhere colder in the house (unless I get some kind of locking thing for the back garden - I live in a terrace)

[Spud395]

I'm stuck with ambient garage temps and throw them in the fridge a day before consumption.
I cant see how temperature will cause oxidation in a sealed glass bottle though.
I bottle and leave the lids on loosely for a while to expel oxygen from the bottle before I cap as well.

But then I havent really had a bottle over 6 mths old so I may be in fro a shock.

[Blackaddler]

I'm stuck with ambient garage temps and throw them in the fridge a day before consumption.
I cant see how temperature will cause oxidation in a sealed glass bottle though.
I bottle and leave the lids on loosely for a while to expel oxygen from the bottle before I cap as well.

But then I havent really had a bottle over 6 mths old so I may be in fro a shock.

Short term, it's not really going to be much of a problem.

The longer you intend to store it, then the cooler the better.