cosy101 wrote:so what you are saying is that we should all force carbinate our beers as it does not matter how the beer is carbinated......... so i should carbinate with co2 as time is the only variant. Tell me why all commercial brewers dont do this? they could remove all yeast by filtering and force carbinate................ oh they do this already....... but bottled beer carbinated this way does not match natural carbination. So i would suggest that it does matter how the beer is carbinated, naturally allows the yeast to mellow the beer create better condition and extended shelf life due to continued conditioning. maybe i am wrong but adding a gas to a beer does not create better conditioning.
No I am saying that how a beer is carbonated makes no difference to the amount of 'fizz' produced when you open a bottle . . . as that is all just physics. It is total bullshit that the CO2 produced by natural carbonation is in any way different to the CO2 from a gas bottle . . . as that is just chemistry. Yeast turn sugar into CO2 at a slow rate in the bottle . . . that is just biology. . . . if you add the same amount of CO2 into a bottle of flat beer as produced by fermentation of a given qty of sugar . . . and leave them for the same period of time, say 4-6 weeks, . . . you will be hard pressed to say (from the bubbles produced) which one was 'Naturally' carbonated.
I will accept that allowing the yeast to clean up after itself will improve the beer, and, in the long off, dim and distant past, this was done by casking the beer . . . transporting the casks to pubs, where they were vented and bottling took place a couple of days later once the level of condition had reduced in the beer. . . . What we can do today is rather than rack off into a cask when the beer is still fermenting is to actually wait and allow the yeast to clean up while still in the primary fermenter (10-14 days rather than 4 days), and then bottle. . . adding priming sugar of course.
I've done both methods with the same beer, and apart from one bottle of infected beer nobody spotted which beers has been bottled from my force carbonated corny and which had been bottled using primings. . . . Of course none of my beer is filtered or pasteurised
