Conditioning my first batch?

[AlzHighmer]

I didn't realize Coopers(Mexican Cerveza) was a no boil' but just as well for
my first. After 3 wks. fermenting, 11 days bottled I had to try one. Wow!
Very clear and already carbed. First one tastes great. Slightly cidery that
will diminish from what I've read. I'll wait a couple more weeks for the six pack
taste test.
1. Does conditioning stop with refridgeration?
2. Does the cold kill or just suspend yeast, does consumption kill it?
3. If I used their (Coopers no name) yeast and fermed at higher temps (75) why does it not taste like Ale?
Yeah, I've been saving up! I even have more?.

 

[starrfish]

Yeast will go dormant after all the sugars used for carbonation are consumed. They don't die, just hibernating. Cold will Slow conditioning but not fully stop it until sugars are consumed.

I bet there are some ale like characteristics in there might be mistaking cidery for esters from the yeast fermed hat higher temp.

After 2-3 weeks at room temp there shouldn't be any carbing sugar left, and yeast will be dormant.

Congrats on the first batch.