[quote=“Pietro”]Temp swings over a season, a few months, or even a few weeks aren’t a huge deal when trying to age beer. One of the things that happens to beer (or wine, or spirits) as they age is the esterification of the alcohol (IIRC). That is what is responsible for making an old ale with a little bit of an edge on it a few weeks after brewing turn into an awesome figgy, pruney, slightly sherry-y drink with a pleasant warming a year later. That happens in a big range of temperatures.
All that being said, I would probably not store beer in the 80’s. Is there a cellar you could find somewhere? Especially if for long term aging, I might lean on a friend who I could trust in exchange for a few bottles that has a good location for long term storage with less severe temps.[/quote]
i don’t really know anyone that has anything better than my conditions. it seems that you are leaning toward the “cellaring” side…i’m not as concerned with that aspect as much as i am the bottle conditioning of brews that i have just put in bottles. I feel (correct me if i am wrong) that beers that i would like to age (a quad for example) would be just fine in my freezer set around 60 - 65 for quite some time AFTER they have completed their 6-9 months bottle conditioning time. If i am mixing terminology, forgive me, i’m a noobie. But during their conditioning time, I think they would like temps above 70 but (as you said) below 80. I guess bottom line question is…after i bottle a beer and it requests conditioning time (be it 2 weeks or 9 months) what temps would these beers prefer? BTW - thank you for your input