aging beers in fridge

[JLem]

I just acquired a second fridge so I can store more of my beer cold. However, I was wondering if the fridge is the best place to keep beers like barleywine, RIS, wee heavy, etc. Or should I continue to cellar these out of the fridge (where my temps may range from 55-75°F over the course of the year)? Are there any guidelines about at what temps various styles should be aged?

 

[Ramitt]

I understand something like 50-55 to be good cellering temps, you may need to use an external thermostat to run the fridge that warm.

 

[homebrewdad]

If you are looking to age, cellar temps are the ticket. Once you get into fridge temps, you're not going to do much aging... but the beer would conceivably keep longer.

 

[SoupNazi]

I've heard that you should not age any corked beer in a refrigerator. It will dry it out and cause oxidation.

Seems fine for capped brews

 

[daksin]

I would leave them at room temp and do your best to keep them getting too too warm, maybe move them into a fridge when it gets really hot outside. The fridge isn't my storage place of choice- not much is going to mature in those temps. More like lagering, but not quite cold enough to get the benefits of lagering.

 

[unionrdr]

My thoughts as well. I aged my Whiskely Ale & Burton Ale for some 10 weeks at room temps before fridging them. But putting them in the basement after they've had time to carbonate & condition to a decent level would be better I think for long term aging at temps where the aging process could be slowed a little to prevent them from going bad before they mature properly.