Conditioning the Beer

Once primary fermentation is complete or almost complete, there are a few optional steps that you may take to change your beer's character before priming and bottling. This may include a simple secondary fermentation, an extended period of lagering or cold conditioning, or in some cases a more esoteric technique such as krausening.

Conditioning for the Beginning Homebrewer

Simply put, beginning brewers should not need to worry about conditioning. A one-stage fermentation, where the beer is bottled or kegged directly from the primary fermenter, is all that is needed for most beer styles, and beginning brewers will probably not be brewing lager styles or other beers that require specialized conditioning.

Secondary Fermentation

(Conditioning or Clearing): After primary fermentation is deemed complete (usually within 10 days for most ales, longer for many lagers), the beer is transferred, or "racked", from the primary fermenter to a sanitized "secondary fermenter", usually a carboy or bucket with an airlock. Depending on the style, when transferring to secondary, the goal is to leave most of the yeast behind. The term "secondary fermentation" is a bit of a misnomer, however. Very little actual fermentation is occurring during this period. It is mainly for clearing and conditioning; this period allows solids and yeast to settle out (resulting in clearer beer) and for volatile compounds to mellow out, while the flavors meld and evolve. For most ales, this period is 2-3 weeks. Some ales, typically higher-gravity beers, require longer time periods for conditioning. Lower temperatures (below 70f) are desirable during this period. Lagers typically require a longer period of conditioning at near-freezing temperatures (called, not so coincidentally, lagering) for at least a month. In certain cases, the addition of adjuncts such as oak cubes, herbs, spices or other flavorings, as well as the practice of dry-hopping, takes place in the secondary vessel.

Lagering

Krausening

What do I do next?

Once any necessary conditioning is finished, you are ready to move on to the next step in the beer brewing process: Bottling and Kegging.