Conditioning Specifics...

[h4rdluck]

So I have a belgian fermenting as we speak. I will hopefully be adding the candi sugar in a week or so once the fermentation starts to slow down.

Now I usually leave my beers in the primary 3-4 weeks as is to let the yeast clear up.

I was wondering if beer "Conditions" wether its stitting in the carboy or if it requires carbonation? Can I let my belgian "Condition for 2 months" in the carboy and then bottle it and let it "condition" a further 2 months? Or does beer really only "Condition" when its bottled and carbonated?

Basically is Carbonation required for conditioning beer...or is conditioning a process that really doesn't have anything to do with carbonation?

Like people who keg condition...do they typically carb the beer up immediately and then let it sit like that for a few months? or do they condition the keg by letting it sit around uncarbonated for a few months and then immediately carb it when they want to tap it and its ready to go?

 

[h4rdluck]

Anything tips out there?

 

[Rick91981]

You can leave it in the carboy. Conditioning basically means aging. It will age whether it is in a bottle carbonated or if it is still in the carboy.

 

[iparks81]

I agree, I keg a brew, let it sit in the keg to condition and then carbonate a week or two before im ready to tap it.
there is no need for carbination to condition...just needs to sit around in a dark area around 70ish deg.

 

[Revvy]

If you are doing a big beer, I recommend a month in primary, then rack to secondary for several months to bulk age (or condition) the beer. Then bottle and bottle condition for a few more months. I think a barelywine benefits for a good year of this. One month in primary, 5 in secondary, and 5 in bottles. Or something to that effect.

 

[Revvy]

I agree, I keg a brew, let it sit in the keg to condition and then carbonate a week or two before im ready to tap it.
there is no need for carbination to condition...just needs to sit around in a dark area around 70ish deg.

Not quite...there is a good deal of conditioning that is done under pressure/carbonation....the CO2 really helps to scrub the beer clean of various things that could lead to off flavors......