Hi all: First time poster, but I've been lurking (learning) for about a month or so. My first batch of CAL was fermented at a room temp of about 68-70 degrees. I bottled after about 2 weeks (I know it's early) and after about 4 weeks (3 condition, 1 in fridge) carb and clarity is good but still getting a little "green" cider taste. I'm taking them out of the fridge and going to condition for another week or two then back to the fridge. (The only weird thing is I did a taste test about 2 weeks ago and I thought I didn't experience the cider taste which seemed stronger yesterday on my latest test...) My second batch (Bewitched Amber) was fermented for a full 3 weeks (I'm learning) in my basement which maintains a room temp of @ 62-65 degrees. I have the LBK in a plastic cabinet as well. I just bottled recently and will condition in this same location for 4 weeks (of course I'll test one sooner...) From reading all the posts it would seem the lower room temp (basement) is a better approach assuming the fermentation temp reaches 5-7 degrees warmer than ambient temp. Any opinions on either of these temperature options I'm testing out as a preference? Thanks.