Hey, if i'm going to be aging a few beers and i'm worried about the possibility of over carbonating, what temperature is low enough that the yeast will go dormant and stop carbonating? I was thinking about taking them to my Dad's wine cellar instead of putting them in the fridge because I don't have room for 50 bombers in my fridge.
His wine cellar is temperature controlled in between 55-60 degrees I believe.
His wine cellar is temperature controlled in between 55-60 degrees I believe.