Does anyone know what actually happens, after fermentation has completed, inside the beer. I know flavors and aromas change, but I'm just curious as to WHY that happens. What chemically is actually going on in there?
Does anyone know what actually happens, after fermentation has completed, inside the beer. I know flavors and aromas change, but I'm just curious as to WHY that happens. What chemically is actually going on in there?
CO2 is CO2 is my take on it but there is certainly something in being able to say "naturally conditioned". If you want to thoroughly scrub out the smelly "green beer" volatiles I figure you have to let all the CO2 produced by the yeast go and actually carbonate with CO2 from a bottle...
I aged an oatmeal stout for 6 months in secondary, it tasted delicious when I bottled it. Now that it has carbed naturally in the bottle, it tastes like I just cooked it up last week.
I always thought that some/most of the "green beer volatiles" were a result of the priming sugar and the yeast feeding on it - which would only be present when bottle conditioning. No?
I always thought that some/most of the "green beer volatiles" were a result of the priming sugar and the yeast feeding on it - which would only be present when bottle conditioning. No?
Enter your email address to join: