>We do not drink it cold, and we do not drink it warm either, we drink it the
>temperature that it comes up from the cellar from it's keg to the tap. Pub
>cellars are cold dank places full of pipes, barrels, crates, tools cobwebs
>and Series I Landrover parts.
That sounds about right to me. Many people think the best celler
conditions are in the 50-55 degree range with high humidity to keep the
corks from drying out too much. I prefer my ales about 20 degrees colder
than ambient or 50 degrees whichever is warmer. Refigerators get it much
too cold and to me ale that cold tastes wrong.
TeriAnn
http://www.overlander.net
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