redsky
Avesta
2 Posts

when bottling brews you let it condition for 20days or more for carbination to take place but it also improves the beer, especially stout, so if I go to kegs I don't need to carbonate but do people leave it in the keg for weeks to condition it or is second fermenting the only extra time the brew is given 



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts

kegged beer will continue to condition for a bit, but you don't have as long a gap as you do with bottled beer. 



Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts

you let it condition for 20days or more for carbination to take place but it also improves the beer

I absolutely disagree that an extra 20 days warm is helping, MOST beer AT ALL. Maybe the big beers get some benefit, but for most styles (especially anything with any hop presence)... time COLD is far more beneficial than time warm. 



Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts

When I keg condition (rare but for the occasional saison or mild), and assuming you mean priming with sugar in the keg, I give it about 7 days at room temps and check to make sure the gravity is where it was when I primed... then usually can move it right to the kegerator and supplement the carbonation. Honestly can only tell a small difference between that and the usual two week carbonation at 38F.

I can't find the article off hand, but there are some physics involved with hydrating carbon dioxide and the fine carbonation bubbles needed to build a truly proper head. It's hard to rush it and get it right.

Agreed that 20 days at warm temperature may harm your beer. I am hoping that you are meaning at 68-70F and not much beyond that. Requires stellar sanitation regiment for sure.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts

To supplement Ray's point, in the Classic Style Series: Barleywine, the beers stored at cellar temps tended to age far better than those aged in a warmer or cooler environment. 



Posted 34 days ago.

ingoogni
nl
314 Posts

About storing wine, but the same goes for beer, it's about getting the right balance in chemical changes and their speed. But don't cool a beer too early.




Posted 34 days ago.