Put your beer somewhere cool to condition......

[TimXJR1300]

So I have tried many different ways of getting from the end of fermentation to bottle/barrel and have as yet not really come across a definite 'proper way' and I'm hoping you guys have the experience and know how to help me out here.

I have a batch of IPA about to finish fermenting, its only a point or two off target FG which is nice. However the 'instructions' tell me to bottle (well I'm going to barrel) and then put somewhere cool to condition for a couple of weeks.
What is 'cool' - is there an ideal temperature to condition IPA and if so what is it or do I cool it to serving temperature (I like my beer cold)?
Do I simply barrel my beer which is currently at 21C and put it into my hacked fridge to get it to the 'conditioning temperature'?

Advice gratefully received...

 

[Rwilts]

How do you intended to carbonate it in the above scenario?

 

[TimXJR1300]

Carbonation by putting fermented beer into the barrel with brewing sugar but at what temperature?

It is a barrel with an S2 pressure cap (I have a gas canister)

 

[TimXJR1300]

So I have found this.

He is suggesting a conditioning temperature of 20C - is this correct. (It looks like the same setup as I have)

Youtube Video of Pressure Barrel Use

 

[Rwilts]

Most advice is to carbonate at fermentation temp ( which is generally around 20 )

So yes carb up for a couple of weeks at that and then condition at lower temp.

But I have never used the barrels you are so others may have better insight

 

[Buffers brewery]

I do what @Rwilts says. Carbonate with sugar solution at 20C for 2 weeks then drop the temperature to 10C for another 2 weeks.

 

[Slid]

Experience tells me that beer is better after 2 months (minimum) in the bottle. The carbonation phase only takes a week or two at circa 20C but the conditioning should be pretty much as cool as you can get it. My (attached) garage faces North so works well for me.

I don't brew the hop bombs that seem very popular at the moment, and make an exception for the odd wheat beer, but to me, the longer a beer has been aged, up to a year or so, the better I like it.