I have been keeping my brine in the household frig between makes. Now that I have a larger "cave" conversion, I have room to store it at about 55 degrees. So, is it better to keep it in the cold frig and move it to the cave for warming up for a make, or is it better to just keep it at the warmer temp? This brine is already about 2 years old and seems just fine. I have no way of checking the salinity, but add salt each time I make cheese.