Does beer still "condition" once kegged if it was force carbed?
Quick question: I'm assuming once you rack into a keg and then force carbonate it your beer is basically done. All that CO2 and pressure I imagine wouldn't allow any residual yeast to do much aside from flocculate out, right?
Or, is there still some degree of conditioning that goes on?
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Does beer still "condition" once kegged if it was force carbed?
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