Time in fridge?

[JeffD1]

Hi everyone,

So I've read from multiple sources that bottles should spend a while (about a week is optimal) in the fridge before you drink them. This, in theory, dissolves the CO2 and evenly distributes it.

So like a good student, I've always kept them in the fridge for at least a couple days before drinking. Then the other day, I wanted to see if a beer was carbonated so I put it in the freezer (from room temp) for half an hour and drank it. It was great! Fully carbonated and I didn't notice a difference from a beer that was in the fridge for weeks.

Now I will admit that I have experienced that the longer it is in the fridge the more the yeast remains on the bottom of the bottle. However, is the info I read about CO2 correct?

 

[rodwha]

Nice to know. I may have to try that myself!

I like to keep mine in for a week. Part of that is I see how clear my lighter beers can be.

That's what I understand too, that the cold temp forces the CO2 into solution. Without it it's mostly in the headspace of the bottle and is lost were it opened without chilling.

 

[RhodySeth]

I brought a couple of my Dead Ringer IPAs over to my buddy's house for band practice last week. Left one of 'em in there. Now they were pretty good after 2-3 days in the fridge but still I felt they were a bit lacking. Not as clear as I had hoped.

Well, last night I had the last DR that had been in his fridge for a week. What a difference! Crystal clear with a lot more head. And I thought the flavor was crisper as well. Considering me schooled. Now I just had to make sure I leave the beer in the fridge for a week. That's gonna be the tough part!

 

[rodwha]

I tried placing 2 beers that were a bit early into the freezer for a while and it did not work for me.

I also tried another one that had been in the fridge for a day, and again it did not work.

 

[flars]

The amount of time in the frig for force carbonation is dependent upon the amount of time and temperature for for bottle conditioning.
One week of bottle conditioning at 65° will not give you good carbonation with a quick super chill.
Three weeks of bottle conditioning at 70° will give you good carbonation with a quick super chill.
Depending on the style of beer you may want to let the bottle warm a bit before pouring.

 

[rodwha]

I'm seeing I have problems with my hazelnut brown anyway. It's carbonated, but has NO head at all. I had mash and fermentation problems...

 

[narl79]

Ive had bottles in the fridge for weeks and just a few hours that taste the same. IMO if its done conditioning its ready to drink. But Ive always let it chill in the fridge the day I want to drink it for at least 3 hours.

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