Ive read that warm conditioning is faster, but what benefits (beside clear beer) does cold conditioning bring to the table? Also, is it smart to do the low and slow force carb method while conditioning? Lastly, is conditioning just to clear beer or are there better results then just fining agents?
Cold conditioning and co2
- Thread starter basilchef
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Yes, warm beer usually conditions faster. I do the 'set it and forget it' method to carb all my beers, weather warm or cold. Conditioning isn't just about clearing the beer, it also gives time for the flavors of the beer to 'meld'. Most of my beers I condition warm. Of course lagers are a totally different animal. Beers such as IPAs, that don't like a long conditioning time, I will put in the keezer, hook up the gas and start drinking after the second week or so. I like my IPAs fresh.
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