I see a lot of posts on here that stress how important patience is in brewing, especially when aging or conditioning beer. This makes a lot of sense to me since I love things like barrel aged beers. So waiting a long time to enjoy isn't an issue. But I have also seen some talk about beer going stale. So I am trying to figure out if and when patience can become to much of a good thing. Or can beer condition basically indefinitely if left at a stable temperature in a dark area?