Tag Info  New answers tagged   Here's a quote from
homebrewing.org... There are two important processes at work
when a beer is in long-term cold-storage: Precipitation: Take a
certain amount of liquid, warm it up, and you can obviously
dissolve more solids into that same volume. Take that same warm
liquid, and cool it down, and the amount of dissolved solids
that it can contain ...   The smell of apples is totally normal
in beer fermentation. The chemical compound acetaldehyde gives
the characteristic green-apple flavor and aroma. It's an
intermediate in the synthesis of ethanol from glucose by yeast.
Usually warm conditioning is enough to reduce levels to below
flavor threshold. Factors like not pitching enough yeast or not
...   The general rule of thumb is that temps above 80F will
promote staling and reduce the shelf life of the beer. I doubt
that a week or so at that temp or slightly above would be too
detrimental, though. I don't think you'll have any problem at
all carbing at 78F.   Yes, if you switch