Cold Conditining(?)

[BM1]

I have a question regarding when to cold condition my beers.It is a process that I didn't understand until recently,although I seem to have always,inadvertently,did it (I fridged my beers and it was a week or two till I got a chance to drink one,etc.).I have done a little reading on the matter recently and,now,I'm confused.Some say do it in the fermenter post attenuation,some say do it in the bottle post tertiary.Which is best?Does it even matter 'bout the when?

[Chris Alvey]

I'd say cold condition either in a 'secondary' or in your bottle after it's been fully carbonated. I assume you're talking about a Kolsch or something like that.

Ideally, however, you would 'frost brew' and have a can that will turn blue when the beer is cold - that way a train can come by as you're drinking it. Oh, and Rocky Mountain spring water, if you can get your hands on some.

[john mills]

I believe room temp conditioning is just fine for ales your trying to age for more mellow flavors. A bit warmer temp I believe will speed the conditioning process of ales.
The best bourbon in the world is aged in wood barrels in basically barns where temps climb to 100 degrees.