Whelk

Recipes 

I was curious, how many of you cold condition after carbonating? I know that doing it helps clarify the beer and all that, but flavor-wise, is it sometimes better to let it sit at higher temps? I know, newbie question, but are there certain styles that benefit more from one or the other?

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Nothing until I figure out if I can make it happen over in the UK.

BierMuncher

Recipes 

Are you bottling? Depending on the style, I try and cold store most of my bottles after they are properly carbonated. At the very least, I'll move them to a cooler spot to "cool condition". I've had beers that get too carb'd up, because they are still very active in warmer environments. I say get them to a carb level you want and chill 'em.

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

Whelk

Recipes 

I am bottling, yeah. Thanks for the advice--that's more or less what I thought, but it's nice to have confirmation.

__________________
Nothing until I figure out if I can make it happen over in the UK.