A month goes by and no replies? I guess it's really not that surprising since the #1 complaint leveled against bars by beer lovers is that it is always served too cold. Guess I'll have to find answers elsewhere, probably by trial and error. I'm think that the guideines given here (36-38F) are for the swill passed off as beer by the megabrewers and that an ale fermented at 60-70F won't lose much being stored at higher temperatures. Does anyone have anything to add?
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