conditioning

[dynomax]

What is this conditioning you guys refer to. Is this the secondary fermenter? where the clairification takes place?

On clairification. Will Finings help remove the yeasty flavor some of my beer gets? or will leaving more stuff behind when xferring from primary, to secondary, and the nfrom secondary to bulk prime help lose this yeasty taste?

I dont mind losing a litre or 2 of beer, if it helps the taste..

[shughes600]

Due tot he nature of your questions the answer may be quite simple. Bottle conditioning is the act of leaving the beer in the bottles for 4 - 8 weeks prior to drinking. At the end of this there will be much more yeast on the bottom of the bottles. This may help your flavor. The yeast you leave behind when transferring will minimize the flavor of yeast in the beer, but I'd rather have it than not enough beer. There are many other ways to minimize yeast flavor. Fining agents would help. Fining agent story in BYO. (http://www.byo.com/feature/508.html)

[Richard English]

If you use a good beer yeast and rack before bottling there will be only a small yeast deposit. If your beer tastes unpleasantly yeasty then maybe you should try a different strain of yeast.

Fullers 1845 and Young's SLA (both available over there) are bottle-conditioned and taste just fine!