So I was thinking about bottle conditioning....
I know that after carbonation the yeasties eat up the esters and other nasties that cause some of the fruity/bitter off flavors in beer.
Well, wouldn't it help the yeast do that if you were to swirl the bottles maybe once a week to rouse up that yeast layer sitting on the bottom of each bottle?
Makes sense to me but I'm just thinking out loud.
Thoughts?
I know that after carbonation the yeasties eat up the esters and other nasties that cause some of the fruity/bitter off flavors in beer.
Well, wouldn't it help the yeast do that if you were to swirl the bottles maybe once a week to rouse up that yeast layer sitting on the bottom of each bottle?
Makes sense to me but I'm just thinking out loud.
Thoughts?