Originally Posted by HbgBill
We are certainly getting off topic.. I don't have my question answered.
When we add priming sugar to a bottling bucket and bottle we have to wait for the beer to "condition". Does that simply mean carbonation? I would think that all the "clean-up" would have taken place in the primary/secondary and it is just carbonation.
I've also read about brewers commonly transferring directly from the FV to the keg with no sugar. Some "condition" and most don't... just pressurize long enough to get the proper amount of CO2 and drink.
I've seen the word "condition" used in enough different ways that I'm now truly confused.
Brewers and commercial breweries will use the term "condition" loosely to mean a couple of things. It can be used to describe bottle conditioned beer... Which is essentially beer that is racked into bottles and it naturally carbonates with or without the addition of extra sugars. It is more commonly used to describe a period where the beer is left alone to clean up/evolve/sit idly while flavors reach true potential.
I typically leave my beers in a primary fermenter for at least 14 days, then move them over to a secondary fermenter for at least a week. While they are sitting in this secondary, they are conditioning. The beer is basically done fermenting, though I may see a 1 or 2 pt drop in gravity during this time.
Did we do a little better with our answers?