Cold conditioning vs room temperature

[MrBJones]

I've got five gallons of Jamil's Scottish ale, bottled it about a month and a half ago. He says to cold condition at 40 for a few months, but I don't have fridge space for that. What impact, if any, will letting it condition at room temperature have? Will it affect the finished product? Will it take longer/shorter to reach its peak? Thanks!

 

[RM-MN]

JMHO Conditioning the beer at 40 degrees will make it more like a lager as it drops more yeast fast. Conditioning warm is faster but keeps yeast in suspension longer so it is more like an ale. Leaving it longer at the warm temps drops the yeast out too but it will take longer for that than if it were cool. It will be a trade off. If you have the patience, leave it sit longer. If you are like me, chill a couple bottles for 48 hours minimum and sample. You may find you like the beer. Wait another month and the flavor will get smoother. Wait a year and it will be nearing its peak.

 

[65C]

I find it hard to rest beer without ending up drinking it - so I've done 3 simultaneous heavy porters - about 110 bottles - hopefully be able to box some away until next winter