Beer Aging Dilemma

[ninkwood]

I know this question has been asked a million times in one way or another, but I haven't been able to find a satisfying answer so I thought I'd start a poll to make it as straightforward as possible. I'm looking into brewing some bigger beers (8-11% ABV), namely imperial stouts and Belgian quads/dark strong ales. My plan is to brew, ferment, keg and then condition these beers in kegs. My "problem" is that I don't have anywhere to condition my beers at cellar temps.

Space and time are not a big concern for me. I have room for more kegs in both my keezer and my storage room, and I can be patient if better quality beer comes at the expense of time.

I appreciate all the feedback!

 

[mac_1103]

What exactly do you mean by condition? Are you talking about aging or something else? I usually think of conditioning as carbonating and clearing. I've aged big stouts and dark strong ales at 68F for several months with good results.

 

[ninkwood]

Specifically aging, yes. Sorry if that wasn't clear!

What exactly do you mean by condition? Are you talking about aging or something else? I usually think of conditioning as carbonating and clearing. I've aged big stouts and dark strong ales at 68F for several months with good results.