Originally Posted by Crazy8
Now with some of the things you have mentioned you have sparked a few more questions.
I have seen priming sugars at my local brew shop. What exactly is priming sugar nd would it be better than regular sugar that I currently use in my brew? What does it mean to "condition" and is it something I should be doing? Lastly, What is "cold crashing"?
Sorry totally my mistake I just realized this was posted in the soda making forum. I'm an idiot I was browsing on my phone and assumed you were making beer. I guess the old addage of when you assume....
Priming sugar is any sugar used to carbonate your beer in bottles. Primarily home brew stores will sell dextrose or corn sugar as priming sugar. Some say it will carbonate without adding any additional flavors at bottling but I never noticed any using table sugar.
Conditioning is just letting the beer age, at room temperature, in the bottle to allow the yeast to digest the sugars making CO2 to carb the bottle also for the flavors to better blend together. Generally the higher the original gravity of the beer the longer it will take to age/condition to best taste.
Cold crashing is taking your fermenter and placing it in a refrigerated space to bring the temperature down to refrigeration temps to cause the majority if the yeast to drop out if suspension making for a clearer beer and less sediment in bottles if bottle conditioning. I Usually allow at least 24-48hrs of cold crashing.