Impact of CO2 on Conditioning - Page 2

**CharlosCarlies** · 04-30-2009, 02:13 AM

Quote:

Green beer is green beer, carbonated or not. Since cold temperatures slow down conditioning, the beer will still condition but not as quickly as at room temperature. If you want to age the beer a bit for conditioning, then it should be done at room temperature before chilling. Of course, cold conditioning a bit has its own benefits- smoothing out some harshness, and clearing hazy beer.

Not to de-rail this thread, but is there any harm in crash-cooling after 2-3 weeks in the primary, kegging, and letting that come back up to room temperature for a couple weeks to condition?