Cold conditioning time?

[Gustavo]

Was wondering if cold conditioning takes longer than just leaving it at room temp. Iv been cold conditioning / carbing for the past two weeks and still seems a lil "green". Does it usually take longer or is the time frame the same.

 

[Yooper]

Beer ages much faster at warmer temperatures- that's one reason some beers and wines are "cellared" at 50-55 degrees, to slow down the aging process.

Beer will still age at fridge temperatures, but it will take much longer.

If a beer needs to be aged a bit when kegged, I'll leave it at room temperature for a week or two (unless it's something like a barleywine and then it's more like 6 months), and then chill it for serving and to preserve it.