Difference between cold / Room temp conditioning

[Jmiltime]

I have a keg of brew that will need to be conditioned for at least another month or two before it is ready. Does beer condition differently at different temps? I can either keep it in my kegerator (about 38°) or leave it at room temp (about 72°). If I leave it in my kegerator, it will take up valuable room that I could be tapping another keg. How if at all will the temps affect the way the beer ages?

 

[Hoppus_Poppatopolis]

What kind of brew is it?

 

[gtpro]

If you just took it out of primary/secondary fermentation, then it needs to be at room temp to carbonate, the warmer the faster it will happen, up to about 70 degrees F is safe.

 

[Jmiltime]

It is a Gulden Draak clone recipe. The OG was 1.101 and FG was 1.021. I had it in Primary for 2 weeks then moved to secondary (using keg for secondary)for 3 weeks. I tasted it and it definitely needs more time (I am guessing at least another couple months) to mellow out. I was just wondering if there is any benefit in having it condition at room temp vs. in the kegerator. By the way, I force carbonate so I am not worried about carbonation via priming and yeast.

 

[Hoppus_Poppatopolis]

Someone with more experience than me will probably have better advice but I think that a big ale like that is going to be fine at 72F. You're not lagering it so you probably shouldn't feel a need to condition it at 38F.

 

[WorryWort]

Warm will be fine. There's several minor differences (best explained by someone witha PhD), but as long as you don't leave it at room temp for a year, I think you'll be great. After 2-3 months it should be awesome.

 

[Jmiltime]

Thanks guys. I will put it in a cold dark corner and forget about it for a while. I have a couple of lighter brews that will be ready to go shortly so I'll give this some time at room temp.