define "conditioning"

**motobrewer** · 03-19-2010, 03:21 PM

So, when and how is a beer actually "conditioning"?

As soon as FG is reached?
As soon as it's carb'd?
As soon as it's secondaried (before or after FG is reached)?
At 70F? 60F? 35F?
Under carb or not under carb?

i'm confused.

robertvrabel · 03-19-2010, 04:35 PM

A beer really never stops "conditioning" its always going to change over time. So really the answer to your question is, its always conditioning.

Most people refer to conditioning as the aging of green beer to get it to a point of how you want or expect the beer to taste. Every beer is different, so that will vary greatly in terms of time.

**Pappers_** · 03-19-2010, 04:53 PM

I agree with Robert. For my beers, I refer to them as conditioning after they are in the bottle. As Robert said, a lot can happen in there, depending upon the beer. At s minimum, though, as the beer conditions in the bottle, it is carbing and loosing it's green-ness. But, the beer cntinues to condition/change until you drink it.

jlpred55 · 03-19-2010, 06:46 PM

I will also add that after about a dozen or so brews you can usually tell how much/when your beer needs conditioning right out of the fermenter. Some will be very drinkable right out of the gate, others will need more aging to develop and meld the flavors. You can usually tell this b/c not only does the beer taste young and green you can usually pick out the malts or hops very specifically and something will taste more bold or overpowering than you intended. Then age then retaste, you'll know what I mean. Also, gravity plays a big role. Session strength beers I have gone from grain to glass in 14 days, bigger beers may need months.