I am a firm believer in cold conditioning. I cold crash and cold condition all of my beers. I also force carbonate all my beers. I recently have been wrestling with the thoughts of my belgian beers and big beers. Even though I have award winning belgian recipes, would it be more appropriate to warm condition my dubbel, trippel, and golden strong? Would warm conditioning bring out different flavors? As I write this post, I also wonder that if I cold condition, say my dubbel, if I were to naturally carbonate it in bottles, would I also then add some yeast at bottling, if the yeast was settled out in secondary?? hmm...