perfection
Active Member
I would like to get complete clarity on the term CONDITIONING.
Reading the web about "bottle/can/cask conditioning" i see a lot of emphasis on the carbonation aspect leading me to understand (possibly incorrectly) that carbonation is among other activities part of conditioning
(1) Are conditioning activities yeast resultant and yeast oriented ONLY - flavor maturation (such as diacetyl rests) and the beer dropping bright (possibly assisted by fining agents)?
(2) I understand carbonation can be BEFORE (spundign in a primary), CONCURRENT (with the ageing green beer in secondary tanks) or forced AFTER ageing in secondary tanks. If carbonation is indeed a part of conditioning, would it include both natural yeast carbonation that gets dissolved at any stage of production AND force carbbing using tanks of CO2 ? What about force carbbing with harvested CO2 from fermentation phase?
(3) are stabilization activities like gravity dropping (or forced to drop using PVPP) of protein complexes that cause non-biological haze (or forced to drop using PVPP) part of conditioning?
(4) ageing, maturation, ruh storage, secondary fermentation are they all the same referring to conditioning phase of new make beer ?
(5) is there a problem of semantics with respect to this word with brewers from different countries understanding the term differently?
Thanks for clarity on this issue
Reading the web about "bottle/can/cask conditioning" i see a lot of emphasis on the carbonation aspect leading me to understand (possibly incorrectly) that carbonation is among other activities part of conditioning
(1) Are conditioning activities yeast resultant and yeast oriented ONLY - flavor maturation (such as diacetyl rests) and the beer dropping bright (possibly assisted by fining agents)?
(2) I understand carbonation can be BEFORE (spundign in a primary), CONCURRENT (with the ageing green beer in secondary tanks) or forced AFTER ageing in secondary tanks. If carbonation is indeed a part of conditioning, would it include both natural yeast carbonation that gets dissolved at any stage of production AND force carbbing using tanks of CO2 ? What about force carbbing with harvested CO2 from fermentation phase?
(3) are stabilization activities like gravity dropping (or forced to drop using PVPP) of protein complexes that cause non-biological haze (or forced to drop using PVPP) part of conditioning?
(4) ageing, maturation, ruh storage, secondary fermentation are they all the same referring to conditioning phase of new make beer ?
(5) is there a problem of semantics with respect to this word with brewers from different countries understanding the term differently?
Thanks for clarity on this issue