I have a Belgian Dubbel bottle conditioning, the recipe for which came from Brewing Classic Styles. For this recipe, Jamil says to carbonate the beer, then lager for one month at 45-50F. I have the ability to do this in my ferm chest, but doing so would mean I can't ferment anything else for that month. On the other hand, I could put the carbonated bottles into the fridge at 36F for a month before calling them ready to drink. What is the difference between lagering the conditioned beer at 36F versus 45-50F? By the time it starts its cold conditioning phase, it will have spent three weeks in the primary, one week in secondary, and four-to-five weeks in the bottle.
The yeast used was WLP500. Will this ale yeast clean the beer at 45-50F better than it would at 36F? Is it even active at 45F? Part of me wants to say he suggest those temps because they're convenient for those who keg: force carbonate, then place the keg in the kegerator, which is typically at 45-50F for serving, and leave it for a month before tapping. Since I bottle, my serving chamber (the beer fridge), which sits at 36F, is the most convenient place to keep the beer. If I lager it at 36F, will I be missing the point of lagering at 45-50F?