bottle conditioning temps question

[jimlin]

From what I understand, I should be storing my bottled beer at fermentation temps so as to carb and condition.

My question is: is using the fermetation temp just so the yeast in the bottle will produce the CO2 to carb the beer? If so, then 4 weeks in the bottle at that temp is enough to carb? I have a case of a MrBeer "hop head red" clone that others have said takes a long time in the bottle to be "right". I tried it after a month and it definitely tasted green.

Due to the limited amount of room in my closet (due to a few cases of beer conditioning) I'd like to know if I can move the hop head red into the basement to continue to age. It's in the mid 50s in the basement this time of year. Not sure if I need to keep it at fermentation temp until it's "ready" or if I can store it cooler.

 

[MathMan]

It should age just fine in the basement. To my knowledge the yeast should have pretty much finished their work and if anything are cleaning up a bit. the cooler temperature would just cause this to slow down. A lot of styles I've looked at have suggested a bottle conditioning at a lower temperature. Should be fine, just keep taking obligatory weekly sample until it tastes to your liking.