Long term conditioning at room temps?

[Parky]

Hi folks,

A quick question about conditioning a higher gravity golden ale (brewed with MJ's Liberty Bell Ale yeast), over a period of 6 months+ (OG: 1.072; FG: 1.014; 7.6% ABV). The wisdom of the internet tells me that longer term conditioning should be carried out at cellar temperatures (4–10 degrees C) so the yeast can work slowly in smoothing things out. I don't have that capability at the moment, and was wondering if it's possible to condition long term at room temps (18-20 degrees C) without mucking up the flavour profile?

The other suggestion I found was to repitch some neutral Belgian style yeast at bottling time, that's accustomed to higher temperatures and alcohol levels – any thoughts?

[nigel_c]

I wouldnt worry too much about it. Higher ABV beers are a lot more forgiving and even benefit from long ageing. I age my strong beers in an area that is a 16-20 and have batches going back several years. No problems.