I have an ESB that is nicely carbed after 3-weeks in the bottle, but is certainly still green. Will cold conditioning it slow down the transition from green to not-green?
Basically, should I put it in the fridge to get it ready for drinking or should I wait until the greenness is gone (keeping it at room temp)? I'm patient and can wait if that is the best route - I have other beers to drink anyways.
Basically, should I put it in the fridge to get it ready for drinking or should I wait until the greenness is gone (keeping it at room temp)? I'm patient and can wait if that is the best route - I have other beers to drink anyways.
