Beer Forum

I don't see any archived podscasts that cover conditioning of beer.

What does conditioning actually mean? What goes on chemically? Let it condition in the carboy, or keg, before carbonating and / or after carbonating? How long should be allotted to various styles? Temperature ranges? Which off tastes can be "cured" with conditioning and which ones are you stuck with?

There are little bits of this here and there, but it might be a good topic to cover in a Brew Strong Show.

Clarence

+1

And perhaps best practices in aging ... wax dipping, corking, capping, etc.

Seminar Flight Four during the 2010 NHC (http://www.ahaconference.org/schedule.html) has two sessions on this topic ...

• Aged to Perfection: The Maturation of Beer
• Bottle Conditioning Like a Pro

Unfortunately they are both during the same time slot so you'd need to pick one.

macgruffus wrote:+1

And perhaps best practices in aging ... wax dipping, corking, capping, etc.

Jamil said they would cover these topics on a future Brew Strong Show covering packaging.