Conditioning
Hi team,
Bit of a noob querie here regarding conditioning.
I'm following a recipe for an all grain simple summer ale (just as an example). It calls for ferementation at the appropriate temperature, then conditioning at 12 degrees for 3 weeks.
My querie is about the conditioning stage. At this point do I bottle and condition for the 3 weeks at 12 degress. Or do I transfer to secondary, condition for 3 weeks, and then bottle?
Cheers for the help.
Replies to This Discussion
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Permalink Reply by Dan on
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I suspect it means conditioning on the trub (ie leave it in the fermenter for 3 weeks after primary fermentation). However you could equally bottle condition, provided you were sure primary fermentation was complete or rack to a secondary. Its brewing, there isnt really a wrong answer :-)
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