Todd
Well-Known Member
I'm trying to understand what is taking place during the later conditioning phase once the beer is in a bottle or keg. I understand it ages and mellows but is that a function of yeast or just time?
The reason I asked is we just bottled half our stout and keged the rest, put the keg in the fridge with co2 and force carbed it. Later that night it was carbed and we drank some, it didn't seem as good as when we bottled.
I understand it is still a bit green and we had just force carbed it. What I need to know is, will it still continue to get better through out the next weeks or will the cold keep it like it is now?
I think it is david 42 or walker san that go from primary to keg and drink right away, I recall them saing it gets better of time so I assume that conditioning still takes place even when chilled??
The reason I asked is we just bottled half our stout and keged the rest, put the keg in the fridge with co2 and force carbed it. Later that night it was carbed and we drank some, it didn't seem as good as when we bottled.
I understand it is still a bit green and we had just force carbed it. What I need to know is, will it still continue to get better through out the next weeks or will the cold keep it like it is now?
I think it is david 42 or walker san that go from primary to keg and drink right away, I recall them saing it gets better of time so I assume that conditioning still takes place even when chilled??