Gordie
Well-Known Member
Just wondering if the fermentation cognoscenti have an opinion on this.
It occurs to me that bottle conditioning at cellar temperature should have the same effect as a diacetal rest, except its a fermentation under pressure and I'm not sure if the yeast have to off-gas the by products of the rest or not. I bottle condition everything and have never run into a stick-of-butter-beer but don't know if the two would have anything to do with each other.
Anyone?
It occurs to me that bottle conditioning at cellar temperature should have the same effect as a diacetal rest, except its a fermentation under pressure and I'm not sure if the yeast have to off-gas the by products of the rest or not. I bottle condition everything and have never run into a stick-of-butter-beer but don't know if the two would have anything to do with each other.
Anyone?