High ABV Conditioning

[tagz]

So after a big beer has fully attenuated, and the yeast and trub has been cleared, the alcohol profile continues to smooth/round out. What processes are at work during this phase?

 

[tagz]

From a More Beer article: "Tannin and phenol compounds will bind with high molecular weight proteins and also settle out, greatly smoothing the taste of the beer."

 

[tagz]

Thanks!

 

[fun4stuff]

Does it matter if kept warm or cold for this process?

 

[madscientist451]

Here's a good article with some other resources....

http://draftmag.com/required-reading-the-chemistry-of-beer-aging/