NOTE: THIS POST IS NOT ABOUT BOTTLE-CARBING (WHICH IS THE 2-3 WEEK PERIOD WHERE CO2 APPEARS IN THE BOTTLES DUE TO THE PRIMING SUGAR. THIS IS ABOUT BOTTLE-CONDITIONING WHICH IS THE PHASE AFTER BOTTLE-CARBING)
Is the real goal of bottleconditioning to stop yeast activity? I mean we bottle with the primary sugar....then wait till the beer gets carbonated, and after that it is a must to put the beer in the fridge, isnt it?
If we dont do so....the yeast stays active and wont go dormant. Meaning that it continues altering the taste of the beer due to the fact that it is active. Even autolysis can happen too, right? Causing off-flavours.
Any thoughts?
Is the real goal of bottleconditioning to stop yeast activity? I mean we bottle with the primary sugar....then wait till the beer gets carbonated, and after that it is a must to put the beer in the fridge, isnt it?
If we dont do so....the yeast stays active and wont go dormant. Meaning that it continues altering the taste of the beer due to the fact that it is active. Even autolysis can happen too, right? Causing off-flavours.
Any thoughts?