Conditioning Temp

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Kiwi

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From what I've read I know that in general terms the longer you condition your beer the better it will taste. My beer has been conditioning at around 55F for 2 weeks and there is little caronation. Is there a simple rule of thumb that explains the relationship between time, temp and carbonation level?
 
You should keep your beer at 70 degrees or so immediately after bottling, to ensure carbonation. After it carbonates (2-3 weeks), then you can store it at cellar temperatures and it will further condition.

Your beer is probably too cool to carbonate. Warm it up a bit!
 
Is there a "high side" on the condition temps? My beer is carbonating/conditioning in the bottles and the closet is about 73-74 degrees. Should I try to cool it down a few degrees?
 

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