telemarc

Recipes 

I posted this in another thread by accident, so here it is again: is it ok to keep my secondary at 50-55 degrees.

The Pol

Recipes 

Well, it is fine to age beer at that temp, keep in mind that if you have any fermentation still going in, most Ale yeasts will cease to work at those temps.

Kauai_Kahuna

Recipes 

If you let it sit in primary for a week after fermentation is done it should be ok. I let fermentation finish, then wait a couple of days, rack to secondary let it condition at the best temp for the yeast for a week, then I throw it into the kegerator to cold crash it for a week.
The concept is to give the yeast time to clean up after themselves and for the beer to condition, then the cold crash to maximize the clearing of the beer.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.