Thanks guys. Makes a lot of sense. I was just confused because some books and sites say to bulk age it but to me that seems hard on the yeast and could risk carbing. I know some brewers bulk age and then add yeast afterwards but I am not going to do that. bottling and storing is no big deal. It is winter here and my garage/basement gets cold but not close to freezing so I don't even need to put them in the fridge. My garage right now is at 48 deg.
I was also wondering if I just moved my fermenter to a colder part of my brew room for a week or so. Where my fermenters are now I can keep my wort consistently at 66-68 degrees but by the window it will drop to the low 60's and even high 50's on particularly cold days. This is where I keep my beer that is no tin the fridge yet. Would that really do anything other than ust help the yeast settle out?
Primary 1: empty <=== How sad...
Primary 2: empty
Secondary: Otter's Altbier
Bottle Conditioning: Dovey's Broody Bitter Ale
Drinking: Monty's Irish Red Ale (MY FIRST HOME BREW!!!), Jaha's Root Beer
On Deck: Fuller's London Pride Clone, Newcastle Clone
Happy Holidays to all at HBT!!! Thanks for all the help. I have learned more from the great people on this forum than in any book or instruction manual!
"Life's too short to drink Domestic."