« on: December 23, 2012, 02:19:06 pm »
Hi there! I'm somewhat new to home-brewing, have done 5 partial mash sessions, and I bottle my beer. I heard something at my local home-brewing store that I thought was interesting regarding conditioning your ale in bottles, but it was contrary to other things I've heard: "After 2-3 weeks in the bottle at room temp, test a sample, and if you have sufficient carbonation in your ale, continue your conditioning under refrigeration. You want your yeast to stop working and settle out. This will prevent unwanted off-flavors."
But, I was under the impression that conditioning and storage (up to several months) at room temp is the norm.
Your thoughts along these lines are appreciated.