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Apologies in advance if this should have been posted elsewhere - still getting used to the Forum. I have had a few goes at a Dubbel and it's pretty much my favourite style. "Brewing Classic Styles" points out that one of the keys to a good Dubbel is fermentation temperature control: pitching at 18°C, raising to 21°C over a week and holding till finished. Their recipe uses Wyeast 3787 which is too phenolic for my liking so I use 1214. They say to "....carbonate the beer to approximately 3 to 4 volumes and allow to lager for 1 month at .... 7°C to 10°C." I do understand that this temperature is rather high for "lagering". I now have the ability to control temperatures but never having lagered before, my question is: does the beer carbonate when stored in the bottle at this temperature or would people allow it to carbonate first and then lager? I guess I don't really understand what conditioning at this temperature achieves. Hope someone can help me out.