Brewing Clamper
Well-Known Member
What is your preference? Do you see a difference? How does it affect your final product?
What I've found is that on my lighter ales (pales, ambers, etc.) cold conditioning for at least a couple of weeks really improves not only the clarity --and the do come out clear as commercial beer -- but also the taste. I've not tried cold conditioning porters or stouts, I usually keep those at room temp but would they improve with cold conditioning?
I don't presume to be an expert at conditioning, but this is what I recall from reading and talking to friends, please correct me if I'm wrong:
Cold conditioning: Less esters & buttery taste, can settle chill haze,
Room Temp: Allows what ever remaining yeast to clear out more byproducts.
What I've found is that on my lighter ales (pales, ambers, etc.) cold conditioning for at least a couple of weeks really improves not only the clarity --and the do come out clear as commercial beer -- but also the taste. I've not tried cold conditioning porters or stouts, I usually keep those at room temp but would they improve with cold conditioning?
I don't presume to be an expert at conditioning, but this is what I recall from reading and talking to friends, please correct me if I'm wrong:
Cold conditioning: Less esters & buttery taste, can settle chill haze,
Room Temp: Allows what ever remaining yeast to clear out more byproducts.