I'm going to start entering my beers in competitions. I'm really interested in getting good feedback from BJCP judges. To improve my showing, is there anything I should do with my bottle conditioned beer beer before dropping it off (or shipping it?)
In my experience the beer really benefits from some time in the fridge after conditioning has completed. Typically I let it condition at 70+F for about three weeks, then I move the beer to my cellar and put as much as I can in the beer fridge. The longer it spends in the fridge, the clearer the beer becomes and the more the yeast sediment compacts. For a competition, is it better to chill the bottles in the fridge for a few weeks before dropping them off, or will the return to room temperature adversely affect the beer? Is it better to leave the competition-bound bottles at room or cellar temp?