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I routinely do this. Namely because of time constraints as well. My normal brewing process involves brewing once a month. So when brewing the next batch I am tending to the previous batch which was fermented and then crash for a month.


What you're doing is lagering the beer, so it would have the same benefits it has for a lager beer. Beer deteriorates much more slowly at cold temperatures. The only possible problem I know of is that after that much time you might not have enough yeast left in suspension to carbonate the beer in the bottle. If that's what you intend to do, it'd be a good ...

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