Ain't that the truth.bpgreen wrote:I like that Herb mentioned cold conditioning. I think it gets short shrift a lot of the time.
I never thought it had any value until I got stuck out of town with some beers that were supposed to be in the fridge for four days and were in for almost 2 weeks. The difference was pretty obvious.
After years without a dedicated beer fridge ... I had been unable to cold condition more than a few bottles at a time and for only a week at best. Now ... once they're carbed ... into the fridge they go where they spend a minimum of two weeks chillin.' As you point out ... the difference cold conditioning makes is obvious ... especially the clarity.
