HomeBrew Esquire
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- Joined
- Mar 15, 2022
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Bit of a Noob so bare with me please.
Brewing a brown ale clone. Recipe states to transfer to secondary and allow "beer to condition for 1 week, and then bottle or keg. Allow to carbonate and age for 2 weeks".
Few questions:
1. "Condition" for 1 week: Meaning allow yeast time to clean up off flavors after fermentation?
2. "Carbonate and age for two weeks": Is this still at fermentation temperature or is this after cold crashing?
3. My understanding is that during the conditioning phase (1 above), the yeast are active and doing things to impact the flavor. When the beer is "aging" for two weeks (2 above), are the yeast still impacting flavor? And if so, I would assume the temperature would need to be in a range where they are not sent into dormancy? Or does this "aging" process have nothing to do with yeast activity and there is something else at play affecting flavor?
Thank you in advance!
Brewing a brown ale clone. Recipe states to transfer to secondary and allow "beer to condition for 1 week, and then bottle or keg. Allow to carbonate and age for 2 weeks".
Few questions:
1. "Condition" for 1 week: Meaning allow yeast time to clean up off flavors after fermentation?
2. "Carbonate and age for two weeks": Is this still at fermentation temperature or is this after cold crashing?
3. My understanding is that during the conditioning phase (1 above), the yeast are active and doing things to impact the flavor. When the beer is "aging" for two weeks (2 above), are the yeast still impacting flavor? And if so, I would assume the temperature would need to be in a range where they are not sent into dormancy? Or does this "aging" process have nothing to do with yeast activity and there is something else at play affecting flavor?
Thank you in advance!