What temp for a secondary maturation?

My first Irish Red Ale is at the secondary fermentation for about a week, I want to put the secondary fermenter to maturate on a refrigerator (with digital control for temp) for one more week before bottling.

So what is the best temp to maturate?

I used a Danstar Nottingham yeast in this beer.

Thanks!

Topic maturation temperature homebrew

Category Mac

1
answered at

If you have a fridge, I'd condition it at serving temp. But if you are not kegging the beer after, you may need to add more yeast at bottling time if you cold crash it for too long.

There may still be enough yeast in suspension when you go to bottle, but they'll be very sluggish after the cold crash.

EDIT Re reading your post later, I think you'll be fine on the yeast issue. If you cold crash for one week then you should be able to bottle without the need of additional yeast. So don't worry about it.

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