blacksailj

Recipes 

TwdOOO, while Hector and I discuss bottle condition/refermentation, when it comes to filtered beers that are forced carbonated the beer is ready to drink right then and there but as I have found that the maturing of the beer during "aging" to let the compounds in the beer stabilize after carbonation during a short aging time is benificial. In the brewery setting this is easy to do by simply rotating stock. As for the yeast absorbing sulfurs and diactyl the bulk of that really shouldnt be done during aging rather in lagering or diacetyl rest or prolonged fermention time to ensure that the yeast have done all of their job. As Hector stated lagering is a form of conditioning and there the yeast do their work cleaning up the beer.

twd000

Recipes 

Since yeast activity is a biological process, and maturing is a chemical process, does the Arrhenius factor (2x rate for every 10-degree increase) apply equally to both? Obviously higher temperatures speed the rate of bottle-conditioning (consuming priming sugars) - yet we know not to "cellar" beer for long periods at room temp. At what point does the curve invert?

blacksailj

Recipes 

I think that all depends on if the beer is brewed for quick consumption of aging.