Maturing while carb'd and chilled?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Mar 15, 2022
Reaction score
Quick question about beer maturing.

Assume for the purpose of this question I am brewing and kegging a simple wheat beer.

I understand the point of letting the beer sit after fermentation to allow the yeast time to cleanup and for the beer to mature. My question is: Once I transfer to keg and chill/carb will the beer continue to mature over time? In other words, does the beer benefit from sitting fully carb'd and chilled for another week, two weeks, month etc... If the answer to this question is yes, what is causing the beer to mature further at that point? Isn't the yeast dormant/inactive?

Thank you as always!
Yes, after chilling, the yeast is pretty much inactive. The only good thing happening at that point is yeast, proteins, polyphenols, and hop particles settling out of the beer.