re: Aging Beer

quote:

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2. It’s possible to speed up the aging process.
Sysak: “Yes, the higher the cellar temperature the quicker the beer will mature. If you keep beer in your refrigerator with a temperature of 35 to 40 degrees, the aging process will be slowed—ideal for hoppy IPAs, pale ales and low ABV lagers. If you place your beers at classic cellaring temperatures, 50 to 60 degrees, they will age quicker. This needs to be a gradual process. You can’t take a bottle out of an ice bath then let it sit out in your backyard for a week in the summer and expect good results. I’ve actually aged the same vintage of cellarable beers at three different temperatures simultaneously with great results.”

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From Draft Mag.

Well then i don't know why my aged beers are getting that musty flavor. Maybe they need to warm a bit outside the fridge.