Does beer still "condition" once kegged if it was force carbed?

[Pisty_Pete]

Quick question: I'm assuming once you rack into a keg and then force carbonate it your beer is basically done. All that CO2 and pressure I imagine wouldn't allow any residual yeast to do much aside from flocculate out, right?

Or, is there still some degree of conditioning that goes on?

Thanks,
p

 

[david_42]

Yes, yeast is much tougher than you might think.