Does conditioning kegged beer at basement temps, about 60* for an extended time give any added benefits? Normally I gas manifold my FV at about 10 gravity points from completion, cold crash for a week or more, collect yeasties, keg and into the keezer at 35* for another couple weeks before tapping.
I don't remember where I read about conditioning at room temps for 30 days. Will the beer spoil at those higher temps? Is that process only for when adding sugar to carbonate? I don't add sugar, I either cap while still actively fermenting or force carbonate.