Using CO2 for conditioning??

[clives-online]

Greetings,
I have moved 20l of dark strawberry Belgium style beer kit to the pressure barrel to condition.

Yeast needs oxygen to condition the beer, improving flavour, etc.

Will putting extra CO2 into the pressure barrel kill off the yeast and stop conditioning the beer??

Thanks,
Clive

 

[Buffers brewery]

I’m assuming you primed your pressure barrel with sugar (solution) when you transferred your beer for it to carbonate somewhere warm? This process will naturally produce CO2 and pressurise the barrel after a couple of weeks. You can then condition your beer somewhere cooler for a couple of weeks or so. The pressure from the carbonation should be sufficient to serve the beer but may need to be “topped up” as the barrel empties. Hope that helps

 

[Obadiah Boondoggle]

Yeast does not need oxygen to condition beer

Oxygen is needed at the start of fermentation - yeast needs oxygen to reproduce itself - the faster it can do this the more yeast cells you have - the importance of this is that it prevents other wild yeasts or bacteria from infecting your brew. Once all the oxygen is used up the yeast will start to ferment turning your sugar into alcohol (but not before) - fermentation only happens in the absence of oxygen

Conditioning helps improve the flavour and clear the beer - oxygen is not needed at this point, in fact you want to try and keep it out if you can - oxidising your beer at this point can impair any hop flavours

CO2 adds fizz, nothing else. So leave it to condition or not