lagering a belgian dubbel after bottling

[peter78]

I'm thinking about brewing a belgian dubbel. Looking at Zainasheff's BCS recipe. In it it says to lager at 45-50* for a month after bottling. What is the purpose of it? Can I just skip it and keep the bottles at room temperature? Not having the fridge space...

 

[Erroneous]

What kind of yeast is it? Most dubbels use ale yeast with low flocculation so that would be to clear up the beer I'd think. Once it is carbonated I'd start drinking it.

 

[TimpanogosSlim]

It's called cellering when it's a belgian ale at those temps.

It's to allow the beer to properly condition.

If you can't get to those temps, my guess is that you can stick it in the dark wherever is coolest in your place for 3 weeks or more to condition.