If you are going to condition a dark ale (stout or porter) for a couple weeks after fermentation prior to kegging, do you all do it at room temp or cool/cold? I fermenter at 65, then after about a week, bring it up to 70deg.
I pretty much treat all beers the same.
If by conditioning you intend to smooth the beer out, precipitating yeast, tannins, etc. cold will be far more effective. Make sure the yeast has completely finished before crashing it. Really, the same goes for all beers, like Jim suggests. Ale or lager, cleanup by yeast is done warm, physical stabilization cold. British brewers have long since taken to a couple weeks lagering in beers that once were aged a long time.
Yes, smooth out, etc. make less green. I am at 2 weeks, 3days after brew day. Have reached FG. Plan on kegging in about 2weeks. Just didn’t know if I should crash now or just a couple days before kegging. Have the yeast cleaned up enough yet?
If you’ve been at FG for a few days, and the yeast is starting to settle on its own, it’s not going to do any more, so you can crash it. A week or two cold will remove anything that can be precipitated.