Bottle conditioning at 42 F - advantages? Drawbacks?

My Aventinus clone recipe says to bottle condition at 42 F for three to four weeks. I've always bottled at room temp (~70 F)....is there any sort of advantage to me conditioning at such a low temp?

I am using Wyeast 3068 if that helps.

Thanks!

 

Wow.... that seems low. The Temp. range for that yeast bottoms out in the low 60's. Would it even carb up that low?

I think I'd keep it in the 60s but I'm no expert... did the original recipe call for 3068? Any chance it's a typo? Or meant as post-carbing cellaring temp?

 

42°F is pretty low. I doubt you would see much yeast activity there. On the flip side 70°C is extremely high and I doubt your yeast could live through that.

 

Should have quoted. The OP edited his post. He had a C in there at first.

EDIT: Here ya go: http://webcache.googleusercontent.c...s-drawbacks-513276/+&cd=1&hl=en&ct=clnk&gl=us

 

I apologize! I totally meant F - I just went back and corrected it. I plan to carb at 70 F...the recipe says " Top up to 5.0 gallons (19 L) and aerate well. Ferment at 60 °F (16 °C) and condition beer for three to four weeks at 42 °F (5.6 °C)". Maybe it means carb at normal temps and then condition at 42 F?

 

My apologies. I just corrected

 

No worries. I'm just adding to the post count here. I don't actually have much to contribute.

I would wonder if the 42 was also a typo.

 

I would bet what your recipe is calling for is 'conditioning' in a SECONDARY for three to four weeks at 42F, THEN bottle.

 

It definitely means carbonate normally, and THEN condition at 42F... Or condition first, then warm up to carbonate.