Conditioning question?

I guys I’m sure this is a common question. I’m on my 4th extract recipe. Is it best to condition cold or at room temp. After the carbonation is complete? Thanks!

Condition at room temperature. Cold will put the yeast into dormancy, they won’t eat the priming sugar.

Thanks so even after two weeks in the bottle continue to keep at room temp.and just refrigerate when I going to drink them?

After they are fully conditioned, you can chill all the bottles. The aroma in dry hopped beers will fade less quickly if they are chilled after conditioning. Conditioning time varies. Higher OG beers will generally take longer, could go into months.

Thank you! :cheers: