tbone
Well-Known Member
Does the beer condition in the Secondary or is conditioning related to the priming sugar and bottling? Reason for asking - I left an IPA in the secondary for close to 4 weeks after being in the primary for 8 days. (Vacation, and out of town) It is now bottled. Will this batch condition faster than a batch that was bottled after 3 weeks (1-2)? With the 1-2-3 method beer may be good enough to drink after a total of 6 weeks and I am already at 5.