ipscman

Recipes 

Noonan says to bottle beer "at 50 degrees F or above for several days to allow fermentation to be established within the bottle before lowering the temperature" (p. 199, 2nd edition)

Never thought of the idea that the remaining yeast (or fresh refermenting yeast added to priming bucket for Belgians, e.g.) would need to be started at the normal fermenting temperatures for a particular yeast. Makes sense.

However, Beersmith and others offer the option of selecting your carbonation TEMPERATURE. With lower temps you use less priming sugar because it goes into solution quicker. You can choose 39 degrees and put it right in the fridge.

Q 1: How do I combine or understand these two seemingly contradictory options? Am I missing something obvious?

Q 2: Do you find it necessary to bottle and prime at 50 F and above before cooling slowly to fridge temps as Noonas suggests?

ipscman

Recipes 

Oooops: Just found the answer in BeerSmith:

Beer Temp - The temperature of the beer. For bottled beers, this is the temperature at bottling (usually room temperature). For kegged beers, this is the temperature at which the beer will be force carbonated, which may be either room temperature or refrigerator temperature depending on your keg setup.

Looks like the reason for offering colder temps is NOT for bottling, but for KEGGING with priming sugar.