Yes. The conditioning before fridge is basically yeasties swimming around, eating/devouring any off flavors (to a point) created during fermentation. What is called condition in the chill box is mostly to allow the beer to clear and the solids left in the brew to settle down to the bottom of the bottle/keg.There's terms and explanations […]
To directly answer your question, it was 2 weeks fermenting, 2 weeks carbing and 2 weeks conditioning. (2-2-2), morphed into (3-3-3) I believe because here most folks here started brewing with grain and not DME/LME.The old saying 2-2-2 will work, 3-3-3 if brewing with grains. Since it is also carbing while conditioning at room temp, […]
I think I posted about my accident here (i was riding a bike and got hit by a truck). One of the side effects is a memory loss. I remember there was a concept of 2-2-2 that started at MBF and i think it morphed to 3-3-3 here, I remember the first number was for […]
Sat, May 31, 2025... still enjoying a Honey Rye Cream Ale. Haven't tap'd the keg yet, still enjoying from the bottle. We did 18 bottles, blue one litter pop tops, have a few left before tappin in a keg of it.Statistics: Posted by FrozenInTime — Sat May 31, 2025 4:46 pm
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