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'''Carbonation''' is created by dissolved [[carbon dioxide]] in the beer. This can be achieved in two ways: by adding extra sugar and yeast to the [[bottle]], [[keg]], or [[cask]], and allowing the yeast to create [[carbon dioxide]] through fermentation, or by forcing pressurized [[carbon dioxide]] into a container (usually a keg) and allowing it to dissolve into the [[beer]]. | '''Carbonation''' is created by dissolved [[carbon dioxide]] in the beer. This can be achieved in two ways: by adding extra sugar and yeast to the [[bottle]], [[keg]], or [[cask]], and allowing the yeast to create [[carbon dioxide]] through fermentation, or by forcing pressurized [[carbon dioxide]] into a container (usually a keg) and allowing it to dissolve into the [[beer]]. | ||
| − | + | ==Bottle conditioning== | |
{{sectionStub}} | {{sectionStub}} | ||
| − | + | ==Cask conditioning== | |
'''Cask conditioning''' is a process similar to bottle conditioning, but instead of a bottle the [[priming sugar]] and [[yeast]] are added to a [[cask]]. While the process is the same, the larger volume lends a different character to finished bottle- and cask-conditioned beer. | '''Cask conditioning''' is a process similar to bottle conditioning, but instead of a bottle the [[priming sugar]] and [[yeast]] are added to a [[cask]]. While the process is the same, the larger volume lends a different character to finished bottle- and cask-conditioned beer. | ||
| − | + | ==Keg conditioning== | |
The term '''keg conditioning''' is sometimes used for cask conditioning beer in a standard homebrewer's [[Cornelius keg]]. However, since a cask can be made of metal, there is no functional difference between cask and keg conditioning, except that a few additional steps must be taken to adapt the keg to keg conditioning: | The term '''keg conditioning''' is sometimes used for cask conditioning beer in a standard homebrewer's [[Cornelius keg]]. However, since a cask can be made of metal, there is no functional difference between cask and keg conditioning, except that a few additional steps must be taken to adapt the keg to keg conditioning: | ||
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The beer can then be served from a hand pump or under low [[carbon dioxide]] pressure. | The beer can then be served from a hand pump or under low [[carbon dioxide]] pressure. | ||
| − | + | ==Force carbonation== | |
{{sectionStub}} | {{sectionStub}} | ||
Revision as of 16:58, 2 October 2007
Carbonation is created by dissolved carbon dioxide in the beer. This can be achieved in two ways: by adding extra sugar and yeast to the bottle, keg, or cask, and allowing the yeast to create carbon dioxide through fermentation, or by forcing pressurized carbon dioxide into a container (usually a keg) and allowing it to dissolve into the beer.
Bottle conditioning
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This section is a stub.
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Cask conditioning
Cask conditioning is a process similar to bottle conditioning, but instead of a bottle the priming sugar and yeast are added to a cask. While the process is the same, the larger volume lends a different character to finished bottle- and cask-conditioned beer.
Keg conditioning
The term keg conditioning is sometimes used for cask conditioning beer in a standard homebrewer's Cornelius keg. However, since a cask can be made of metal, there is no functional difference between cask and keg conditioning, except that a few additional steps must be taken to adapt the keg to keg conditioning:
- Shorten the dip tube. Cornelius kegs generally have a dip tube that reaches to the very bottom of the keg. Removing a small amount of this dip tube will prevent yeast sediment generated during conditioning from being drawn up first when the keg is tapped.
- Start conditioning at low pressure. Some home brewers prefer to leave a small amount of pressure on the beer while the conditioning process is beginning to ensure a seal until enough pressure builds up from the fermentation.
The beer can then be served from a hand pump or under low carbon dioxide pressure.
Force carbonation
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This section is a stub.
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