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A high gravity beer (high ABV) can take more than a month to carbonate at 70 degrees and if you let it get too cold it may never get to where you want it


If bottle-conditioning is completely finished, there's no reason it won't be ready to drink as soon as it's cold, if you're only considering carbonation. The amount of CO2 in solution is indeed determined by temperature and pressure, but since we're talking about a closed system, the total amount of CO2 inside the bottle can't change once it's there, it can ...


The CO2 dissolution in the beer is a function of temperature, gravity and head space pressure in bottle. It is not a linear function, it resembles a exponential function. @Pepi is right about having a feeling that the longer it stays on the fridge, more carbonated it will be, the CO2 dissolution keeps going on, but after some time the increase is ...


I'm not aware of how the temperature will effect the carbonation and CO2. I have been more interested in the flavor impact of the serving temperature. So the best answer for that would depend on two factors 1) What temperature you're storing them at now, and 2) what temperature do you want to serve at? I tend to store my beer around "cellar" temperature in ...


I like to leave the bottles in the fridge for a minimum of 48 hours if I can. This is based on my experiences with gushers; I seem to get a lot fewer if I let the beer "settle" in the chill chest. There might be some confirmation bias involved in this, but it certainly does seem to help.


I would not say that there is an 'optimal time' but several factors can affect your cellaring decisions. Hoppy beers will stay hoppy longer when cold. Other spices probably do too - I've noticed that orange peel also goes away quickly. Chill haze will go away with a long time spent in the fridge. As far as CO2 goes, all that gas is already dissolved, but ...

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