What's chillin'?

I’m pretty fortunate in that my house has a cellar that appears to sit at roughly 52-60* depending on the season. I had three batches aging in there earlier this week (along with about 20 gallons of bottled homebrew…). Here’s what I’ve got:

• Kölsch (Frosty Dog), brewed 4/2, will bottle on 5/14 or 5/15
• Amber with Kölsch yeast (experimental batch), brewed 4/10, bottled on 4/27 so it’ll be bottle conditioned in time for examination at the next NBA meeting (whether I’m there or not), and possibly so it’ll be ready for this competition: http://www.mncraftbeerweekcontest.com/
• Raspberry Wheat (Fraz(zled) Wheat), brewed 4/16, will bottle on 5/14 or 5/15