If I've had a normal OG beer (40 to 55) in primary for 2 weeks, fermented to target FG - crash cooled to 37 for a few days to clarify:
What temp should I keep the beer at to condition it for the next couple of weeks before consumption?
My beer is in kegs at this point. Will conditioning at chilled temps prolong the process of turning green beer into great beer? What about if I force carb right after puting in the keg? Will that prolong the conditioning process?
Or am I just being a total noob who isn't abiding by RDWHAHB?