Pisty_Pete
Well-Known Member
Quick question: I'm assuming once you rack into a keg and then force carbonate it your beer is basically done. All that CO2 and pressure I imagine wouldn't allow any residual yeast to do much aside from flocculate out, right?
Or, is there still some degree of conditioning that goes on?
Thanks,
p
Or, is there still some degree of conditioning that goes on?
Thanks,
p