cold or room temp for what? I go from brewday to bottle in one week, no need to stare at a carboy for months on end hoping that something magical will happen...the magic happens in the bottle for this style.
historically i think they're conditioned warm... mine are at room temp fwiw - i have one that's bottle conditioning and one that has bulk aged for a couple of months mostly because i forgot about it. it goes into bottles tonight if i can find the time.
oh, durr...didn't see the "age" part. Yeah, bottle em' up good and young and then age a few weeks around 80 and the lacto character will come right out...much better than waiting months for bulk aging.
Quick Berliner Weisse Question
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