With all the differing info on the length of time a beer needs to carbonate/ condition in a bottle, i wonder how much is preference, science or experience
Will each style of beer require more or less conditioning than another?
I'm interested to hear some experiences.
The bigger the beer (i.e., higher OG), the longer the beer needs to condition and develop carbonation. I usually keg, but I once brewed a smaller beer (OG 1.045) that was fully carb'd via bottle conditioning 3 weeks after brew day.
Is conditioning in and of itself the carbing or are they two different processes?