Originally Posted by Nyrkki
I would so much like to try this one out, but I think that the laagering stage is impossible for me because I have no spare fridge or anything that would fullfil the same role. My question is what kind of beer would i get without the cold-conditioning phase? Will it be a totally different beer that is way too estery and not so clear,or would i be just fine? I think that i could easily reach the primary temperature, so that would not be a problem.
We have found that 50-55F does develop slight fruit esters in addition to the benefit of precipitation. Westmalle 530/3787 is active at 50F but a little less animated
If you have a basement or a cellar or even a corner room with an outside wall facing north you might be able to get the temp down to 60F or below. It may not be ideal for precipitation but it will help in flavor development. 1-2 years in the bottle will also help in clarification.
BTW, we just sent a good sized pallet of our syrups/soft sugars through Finland to the Russian Federation.