Cold conditioning questions.

I am brewing up a scottish ale and it calls out to be cold conditioned for a few weeks after fermentation is complete. I am getting ready to move it to secondary tonight and was going to through it in a small temp controlled fridge I have.

My question is will the cold conditioning cause problems with carbonation once I bottle? Or would I be better off to bottle after some time in the secondary "at around 70°", let it carbonate then cold condition it in bottles?

Thanks,
Chadd

You'll still have plenty of yeast to bottle after cold conditioning for several weeks. I'm drinking a Wee Heavy that carbonated just fine after three weeks in secondary at fairly cool temps (< 60F for the last week), and I'm sure others here are fermenting and conditioning at temps much colder than that.

El Pistolero said:

I'm drinking a Wee Heavy that carbonated just fine after three weeks in secondary at fairly cool temps (< 60F for the last week), and I'm sure others here are fermenting and conditioning at temps much colder than that.

Click to expand...

I am planning on 2 weeks at 40-45°F.

Thanks,
Chadd

Both my Scottish ales (wee heavy and export) have spent 1 week cold conditioning at 41 degrees after a 2 week secondary. I have had no problems with natural carbonation in the bottles after priming.