Stout - Bottle Conditioning

I have read on the forum quite a bit that bottle conditioning stouts for 3-4 months really improves their quality.

When I bottle condition for carbonation I usually go 3 weeks for full carbonation.....at 70-72F.

For an extended bottle conditioning of a stout....should I leave at the 70-72F....or should I put in my basement at a colder temp....say 60-65 F in the Summer for example.

What are you stout brewing bottle conditioning guys doing?

 

Either temp will be fine. I find that a little age does great things to most beers(expect the hoppy ones). Either temp would be fine. If you let them sit in the lower temp in the basement it would be better. I kept mine in the basement during the summer.

 

3-4 months at room temp for a milk chocolate stout has worked fine for me. It was even better at 6 months.