Cold conditioning? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Cold conditioning?

Reply
 
Thread Tools
Old 02-01-2011, 02:00 PM   #1
shtank
Recipes 
 
Oct 2010
Lexington, Virginia
Posts: 85
Liked 1 Times on 1 Posts



Does beer condition the same in a kegerator hooked up to co2 as it does at room temp?

 
Reply With Quote
Old 02-01-2011, 02:03 PM   #2
shtank
Recipes 
 
Oct 2010
Lexington, Virginia
Posts: 85
Liked 1 Times on 1 Posts


I usually move my kegs to the kegerator at about week three and start sampling at week 4 and 5 but they still taste young would it be better to leave them at room temp till week 5?

 
Reply With Quote
Old 02-01-2011, 02:06 PM   #3
pkeeler
Recipes 
 
Mar 2010
New Jersey
Posts: 740
Liked 4 Times on 3 Posts


Such a simple question should have a simple answer. But the question is not so simple. By "beer," do you mean ale or lager? By "conditioning" do you mean the part of fermentation where the yeast clean up their by products, or do you mean the settling out of the yeast and other haze forming proteins? Are you asking if forced carbonation in the fridge leads to a different result than natural carbonation in the cellar?

If you have an ale in a keg that has been bulk aged for at least 3 weeks already, then the simple answer would be no. It will "condition" faster in the fridge.

 
Reply With Quote
Old 02-01-2011, 02:08 PM   #4
Yambor44
HBT_LIFETIMESUPPORTER.png
 
Yambor44's Avatar
Recipes 
 
Nov 2008
Ocala Florida
Posts: 2,108
Liked 85 Times on 57 Posts


Very good question. I have been discussing this very thing with a brew buddy. To answer some of your question, yes it is better to let them sit longer, the colder the better. I actually try to get my pipeline built up enough that I don't tap a beer until it is at least 8 weeks old. My goal is 12 weeks but I have only hit that a couple of times. Since I went back to 5 gallon batches, it is harder to catch up.

Both of my current beers on tap are only 4 weeks old and are a little young tasting. Both are pale ales.

 
Reply With Quote
Old 02-01-2011, 07:32 PM   #5
shtank
Recipes 
 
Oct 2010
Lexington, Virginia
Posts: 85
Liked 1 Times on 1 Posts


Everything I make is an ale. Its been through secondary fermentation and filtered so I'm not referring to yeast or haze. Basically taste is what I mean by conditioning. Should it sit at room temp or be chilled to condition quicker. I would think that the warmer temp would be better as far as aging but I fear bacteria can grow easier with the warm temp as weLl.

 
Reply With Quote
Old 02-01-2011, 07:51 PM   #6
Broncoblue
Recipes 
 
Dec 2010
logan, Ut
Posts: 107
Liked 3 Times on 2 Posts


Do they condition the same at room temp with CO2 on it or off of it? They should be safe in the keg from bacteria and the alcohol should help retard any growth.

 
Reply With Quote
Old 02-01-2011, 11:43 PM   #7
pkeeler
Recipes 
 
Mar 2010
New Jersey
Posts: 740
Liked 4 Times on 3 Posts


Quote:
Everything I make is an ale. Its been through secondary fermentation and filtered so I'm not referring to yeast or haze. Basically taste is what I mean by conditioning. Should it sit at room temp or be chilled to condition quicker. I would think that the warmer temp would be better as far as aging but I fear bacteria can grow easier with the warm temp as weLl.
If the yeast are filtered out, there is no more they can do. Only thing left is precipitating chill haze at near freezing. That won't happen at room temp. In other words, if the beer is filtered, it will be stable at room temp; might precipitate some stuff at near freezing temps.

 
Reply With Quote
Old 02-02-2011, 01:49 PM   #8
shtank
Recipes 
 
Oct 2010
Lexington, Virginia
Posts: 85
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Broncoblue View Post
Do they condition the same at room temp with CO2 on it or off of it? They should be safe in the keg from bacteria and the alcohol should help retard any growth.

That's right the alcohol will pry take care of any infection. So the question still remains does beer age quicker at room temp or chilled?

I'm not asking about haze. Just flavor characters.

 
Reply With Quote
Old 02-02-2011, 02:30 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8032 Times on 5611 Posts


Quote:
Originally Posted by shtank View Post
That's right the alcohol will pry take care of any infection. So the question still remains does beer age quicker at room temp or chilled?

I'm not asking about haze. Just flavor characters.
Beer ages faster at room temperature.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 02-02-2011, 04:32 PM   #10
shtank
Recipes 
 
Oct 2010
Lexington, Virginia
Posts: 85
Liked 1 Times on 1 Posts


Thanks Yooper. That's what was asking I can be a little thick sometimes.

Go Pack

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold conditioning sub1427 Bottling/Kegging 8 04-02-2010 12:34 PM
how cold is to cold when conditioning? RGH Bottling/Kegging 5 12-23-2008 01:47 PM
Cold conditioning- pressurized or not? newell456 Bottling/Kegging 7 07-22-2008 02:49 PM
Keg Conditioning - Cold or not? cpbergie Bottling/Kegging 3 05-04-2007 05:25 PM
Cold Conditioning Whelk Bottling/Kegging 2 03-05-2007 03:28 AM


Forum Jump