Conditioning

[Scott Phillips]

Hi team,

Bit of a noob querie here regarding conditioning.

I'm following a recipe for an all grain simple summer ale (just as an example). It calls for ferementation at the appropriate temperature, then conditioning at 12 degrees for 3 weeks. 

My querie is about the conditioning stage. At this point do I bottle and condition for the 3 weeks at 12 degress. Or do I transfer to secondary, condition for 3 weeks, and then bottle?

Cheers for the help.

[Dan]

I suspect it means  conditioning on the trub (ie leave it in the fermenter for 3 weeks after primary fermentation). However you could equally bottle condition, provided you were sure primary fermentation was complete or rack to a secondary. Its brewing, there isnt really a wrong answer :-)

[vdog]

'Conditioning' would usually mean in the bottle/keg/cask so I'm guessing the recipe calls for bottling and then conditioning in the bottle. If your fermentation is anywhere beyond about 2-3 weeks to start with, then that'd be my pick.