Originally Posted by beerthirty
Conditioning does slow down as the temp drops. That being said and others may disagree, I have found no problems with cold crashing in the primary, racking to a keg and pressurizing then letting it condition at room temp for a few weeks before chilling and carbonating.
I am no expert but this is what I plan on doing to let beers condition quicker at room temp.
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12