I found that, with a couple of beers, the longer they sit at room temp, the carbonation changes. For example, I made an Irish Oak Bourbon Stout, most of which I kegged. I did bottle, however, approximately a gallon of it, using diluted priming sugar, bottling bucket, etc.
I bottled in the fall (October I believe) and I drank one not that long ago, and it almost had a champagne type of carbonation to it. When I drank some of them just a few weeks into conditioning, I didn’t get that.
Did I let them sit too long at 68 degrees or so before putting them in the fridge? After conditioning is over, is it best to them store them in a fridge?
