Hi all, I know this topic has been talked about before but no one has a definite answer for it. I conditioned an imperial stout in the keezer at 40F for 6 months and it was good, but noticed that at month 8 it really started to hit its stride from good to great. Then i thought about doing it at room temps to speed up the process. So I made a westy 12 clone and its been conditioning at room temps (60-75f) constantly for the past 2 months. Is there any rule of thumb for this and how it works or is it just try and see what happens? All beer is conditioning on co2. Thanks all.