BeerBorg

In two weeks, my daughter's wedding rehearsal dinner will take place. I have brewed two styles to be served at this function; a saison and a pale ale.

I've been warm-conditioning them for a few weeks now, and I intend to put them in cold storage a week before the event, to give them proper cold-conditioning.

I tasted them both a few weeks after bottling them. I thought they were good. I have no idea what's happened to them since then, and while I'm experienced enough to know it's more likely they improved with time, I'm still getting nervous. I want to present the best, and I especially want my daughter to be proud of my contribution to the rehearsal dinner.

Please, Borg, do me a favor, and give me comforting reassurance that all will be well with these beers.

If they've just been sitting there and were fine, there's no reason to think anything happened to them but why not open one of each and give them a taste? Or send them to me to taste.
I agree with chilling them down a week early too. You've got this!

All will be fine Dave and go off without a hitch.

If they are carbed and the dinner is in two weeks, I'd go ahead and put them in cold storage now.

Speaking as a daughter, I am confident that your daughter is proud of you already, and will be proud of whatever pours out. After all, how many others at that dinner will have had the skill and confidence to serve a delicious beverage they made? The beer will be great. You know it will. RDWHAHB! (But leave those alone until the great unveiling)

Inkleg wrote:All will be fine Dave and go off without a hitch.

If they are carbed and the dinner is in two weeks, I'd go ahead and put them in cold storage now.

I second this. Extra cold conditioning will only help improve the carb and clarity. They will be great, Dave.

Thanks. I'm gonna put the bottles in the lager fridge this evening, provided they all fit. Otherwise, I can find room in the keezer. I like the idea of cold conditioning for an extra week.