I'm going to re-hijack my thread So, the consensus is that by "condition for two months", they mean at roughly the same temp as fermenting? Then, my plan will be to do that for two months (74 degree server room) and then I'll put it in the fridge. As suggested, it might be best to wait at least a week after that. Of course, since I don't drink them that fast, the last beer may end up having been conditioned in the fridge for about at least four weeks and maybe even longer. Thanks guys.