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- Jul 4, 2012
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So I'm aware of the differences between cold conditioning and warm conditioning (30's-50s vs. 60s-70s or so). I'm also aware that beer (at least home brewed ales, though maybe not lagers) can get warm for a day or two and then re-chilled no problem. My question is whether or not I can make a batch, rack to keg, chill, force carbonate, counter-pressure fill (bottling), then allow to warm up and condition at like 60-70 degrees F. This would allow me to keep things simple by continuing to make five gallon batches, whilst helping me go through kegs faster (I really wanna try different stuff), and simultaneously allow me to have a significant number of beers being aged so I can experiment some with that.
As long as fermentation has stopped (and no sugar added), there's no reason I should get gushers. Additionally, it doesn't seem that the yeast should be dead after being in a keg for a week or two, so the beer should continue to improve (no autolysis) even it it was warmed up and aged for a month or three at typical bottle conditioning temperatures, right?
As long as fermentation has stopped (and no sugar added), there's no reason I should get gushers. Additionally, it doesn't seem that the yeast should be dead after being in a keg for a week or two, so the beer should continue to improve (no autolysis) even it it was warmed up and aged for a month or three at typical bottle conditioning temperatures, right?