I am bottle-conditioning and storing beer in a storage room with temperatures reaching as low as -5°C (significantly below the freezing temperature of water). There are few sudden changes in temperature, and the beer itself does not seem to freeze inside the bottles. Already-carbonated beer that has been left there as the temperature have fallen tastes fine, but I am curious however as to what impact these kind of temperatures have on the beer - especially since I now want to bottle-condition some freshly brewed beer.
- Will the yeast survive below-zero temperatures?
- What eventual effects might below-zero storage have on the yeast if it recovers?
- Would there be a difference when it comes to the type of yeast (e.g. top vs bottom fermenters etc.), or is this irrelevant at these temperatures?
- Will maturation be harmed, and in what way?
- Will the beer be affected by below-zero storage in other ways?
Looking forward to your comments and answers.