Bottle conditioning also has an effect on the flavor and aroma of the beer due to the presence of active yeast in the bottle. The yeast in the bottle is able to reabsorb or process byproducts from fermentation eventually rounding out or mellowing the flavors. It can also extend the shelf life of beer by delaying the staling effects of oxidation. Carbonating your beer, cider, or soda in kegs can be simple, easy, and quick. There are a few things to know in advance, and a few different methods.
This guide will go over them for you. Most carbonation in kegs is done using pressurized CO2 from a gas cylinder, a process called force carbonation. The fastest results can be achieved when the beer in the keg is at a cold temperature. This will let the CO2 diffuse into the beer more efficiently and at a faster rate.
A more accelerated method of force carbonation involves putting PSI of CO2 into your chilled keg of beer and shaking or rocking the keg to diffuse the gas at a faster rate. Depending on how cold your beer is, and how much you agitate the beer, you can have your beer carbonated anywhere from 12 hours to 3 days.
Once it is carbonated, dial your CO2 regulator down to serving pressure, and vent excess CO2 out of your keg. It is advised that you wait an hour or two for the beer to settle down before serving. Many different types of sugar can be used for bottle carbonation, including corn sugar dextrose , table sugar sucrose , or dry malt extract DME.
Take a look at the sugars that can be used for carbonating beer. Although the beer may be carbonated after days, it will continue to condition.
It will become more mellow and muted, as well as clearer as the proteins and yeast drops out. Off-flavours from things like fusel alcohols or diacetyl will sometimes clear up in the bottle.
Ultimately, the beer will change. It is alive and still undergoing processes for a while. The optimal time to leave it before drinking it is up to you. The same things goes for how long it will last. Home brew will typically last longer than commercial beer, due to yeast still being present, which acts in a way like a preservative. The sediment on the bottom of your bottle is yeast and proteins. Both of these are very healthy for you. Beer yeast is one of the best natural sources of vitamin B, for example.
However, it can impart a bitter flavour and so with bottle conditioned beers it is recommended that you decant the beer into a glass, leaving the sediment behind. Even out a trade, keep good vibes alive, say hi with a beer.
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