So going over the mechanics/chemistry/biology of all of these fermentation and conditioning processes, I've begun to wonder-- why do a secondary conditioning at all? Why not just bottle and allow the conditioning to happen there in each bottle? Is the conditioning that happens there different from using a secondary?
A second and related question is: so after bottling with priming sugar, aren't the yeast back in fermentation mode and producing all the esters, diacetyl, etc that the secondary conditioning was supposed to remove (and may again just be removed by bottle conditioning)?
Thanks for any ideas.
A second and related question is: so after bottling with priming sugar, aren't the yeast back in fermentation mode and producing all the esters, diacetyl, etc that the secondary conditioning was supposed to remove (and may again just be removed by bottle conditioning)?
Thanks for any ideas.