many thanks, i will get the fridge on at the weekend!!
guys, the advice on here is excellent. Many thanks for your time and attention.
Conditioning in fridge
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Wolfy
Re: Conditioning in fridge
Yes.barry44 wrote:I am confused!
After cold conditioning, will there be sufficient yeast in the bottled beer to carry out carbonation?
The 'Yeast' book gives the specific number of yeast cells required (which I don't recall off the top of my head) but continues to mention that that (small) number of cells can actually look clear/bright and that only a very light dusting of yeast in the bottom of the bottle is required.
Unless the beer has been 'cold conditioned' in the fermentor for an extended period (ie: several months or longer) there will still be enough yeast left in suspension to bottle condition/carbonate the beer.