I’m going to brew an extract imperial stout. Based on some of the comments I’ve seen, this type of big beer improves with aging. I plan on transferring it to an extra corney keg after fermentation is complete. If I condition it for 9 months or so, how critical is temperature control during that time ?
If I leave it in the garage it will be subject to some temp swings over that time period. I understand the importance of temp control while it’s fermenting but what about while conditioning over a long period ?