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Thanks both. I was trying to get a generalized view of things in order to put it across easily in a student basic learning session

I would like to get complete clarity on the term CONDITIONING. Reading the web about "bottle/can/cask conditioning" i see a lot of emphasis on the carbonation aspect leading me to understand (possibly incorrectly) that carbonation is among other activities part of conditioning (1) Are...

Given that there are different proportions of malted wheat In wheat beers, which grain is considered the mashable adjunct - the malted wheat or the malted barley?

Is priming with sugar or DME for carbonation practiced in industrial bulk beer production or is it a carbonated technique that is used solely for bottle conditioned beers?

ii) Assuming a brewery force carbonates its beers after filtration and prior to bottling in a serving tank, would a beer further carbonate in a conditioning tank beyond what gets naturally saturated in non-manipulated conditions? (is there enough yeast and fermentable sugars remaining?) What i...

Thanks Vikeman I have tried posting 'pro brewery' questions on at least one ell known pro forum but got NO replies. Could you PM me the names of any other forums that may address my industrial brewing queries

I understand that conditioning may be done in unitanks (fermentation followed by conditioning) or alternatively the green beer may be transferred for conditioning to separate conditioning tanks where the lower yeast concentration will mature and clean up the beer My queries (i) Is spunding...

01. in the conditioning tank does the reduced yeast concentration contribute any carbonation as almost all the fermentable sugars are consumed and the beer is already normally saturated with close to 1 volume of CO2 in the primary - so why are brewery secondary tanks to which 'green' beers are...

Does yeast ever flocculate and rise to the top (floatation) or do the flocs always sediment? If they do float does this affect yeast harvesting and the concept of 'dropping bright"?

Is every post primary fermentation beer production operation until (but excluding) yeast harvesting casking/canning/bottling included in the term conditioning ? I have seen write ups say that only carbonation of beer (artificially with a stone or naturally with yeast at any point or both) is...

Thank you!

thanks madscientist451 So apparently there is NO major difference between cider and perry production?

Is there a difference in the production process for (apple) cider and perry/pear cider? Is it a real difference that in perry production the harvested pears undergo a period of 'sweating' prior to their pulping and that their pressed juice stands for tannin development which is not a practice...

Since all mash tuns also have the facility to run off the wort, what is the essential difference between the two in a brewery? Is it the necessary presence of rakes to cut the grain bed? Would MLTs have both mix arms and rakes? If the lauter is done in a dedicated lauter tun would the...

After dropping bright (helped by fining agents), if a beer is naturally carbonated and then needs to be filtered is such filtration done isobarrically (ffiltration that maintains the carbonation)? If a beer is artificially carbonated is it filtered and then before or after carbonation? Thank you

Wow - thanks each of you. I stand more enlightened now on this ! Does this mean that if the mash tun does not have heating (as in a single step infusion) then raising the temperature for a mashout is not a possibility??

I would like to understand this from a commercial brewer's point of view and many of you wonderful persons here have (unlike me) worked in commercial breweries for sure! Please help me to understand 3 things (all basic) if you do not mind (i) Mashing and Lautering in one or separate tanks...

If any if my basic facts are wrong please correct me Mashing can be done in a mash tun (more of a mash kettle as opposed to the traditional mash tuns). A brew kettle too can double up as a mash tun, if scheduling permits. Mash Lauter Tuns (MLTs) can do the same. I have heard of infusion...

I was wondering whether anyone here could tell me whether there is any difference in kilning the green malt for use in beer or for use in whisky? (I am not talking about the use of peat) Thanks

I was just wondering, is it the malt that contains the simpler sugars or is it that the modified starch get converted into soluble sugars with diastase and hot water for the yeast pitched in to feed on? In other words starch to sugar simplification happens during malting or during mashing?