| Revision as of 05:56, 29 February 2016 editBG19bot (talk | contribs)1,005,055 editsm WP:CHECKWIKI error fix for #03. Missing Reflist. Do general fixes if a problem exists. -, removed:← Previous edit |
Revision as of 17:25, 29 February 2016 edit undoRachelskit (talk | contribs)Extended confirmed users3,068 edits rephrasingNext edit → |
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| style = Belgian-inspired Strong Golden Ale |
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| style = 100% Refermentation Belgian-inspired Strong Golden Ale |
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'''Refermentation''', also know as as Bottle Conditioning or Bottle Re-Fermentation. It can be an adverse side effect for wine that has been opened, but can be done on purpose by brewmasters trying to create greater complexity and aging ability. There are two types of Refermentation: 100% re-fermentation or Partial re-fermentation . |
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'''Refermentation''', also know as as Bottle Conditioning or Bottle Refermentation. It can be an adverse side effect for opened wine, but many brewmasters are purposefully using refermentation to create greater complexity and aging ability in their brews. There are two types of Refermentation: 100% Refermentation or Partial Refermentation. |
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100% re-fermentation or ''bottle conditioning'' is when flat beer is bottled and all the carbonation re-fermentation in the bottle. Partial re-fermentation, commonly referred to as ''bottle-conditioned'', involves adding artificial carbonation, then adding yeast and sugar into the bottle to add further carbonation during the second fermentation. Bottle-conditioned beers are only partially bottle-refermented. It is very rare to find 100% bottle-conditioning.<ref>http://www.beeradvocate.com/community/threads/100-bottle-re-fermented-beers.6784/</ref> |
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100% re-fermentation or ''bottle conditioning'' is when flat beer is bottled and all the carbonation comes from fermentation in the bottle. Partial re-fermentation, commonly referred to as ''bottle-conditioned'', involves adding artificial carbonation into a beer, then adding yeast and sugar into the bottle to add further carbonation during the second fermentation. Bottle-conditioned beers are only partially bottle-refermented. It is very rare to find 100% bottle-conditioning.<ref>http://www.beeradvocate.com/community/threads/100-bottle-re-fermented-beers.6784/</ref> |
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Typically Refermentation leaves sediment in the bottle. |
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Typically Refermentation leaves sediment in the bottle. |
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One great benefit of Refermentation is that it removes any oxygen in the bottle thus preserving its life and prevents spoiling. The yeast then naturally creates ] instead of artificially carbonating. Many professional beer taster can tell the difference artificial and natural carbonation: Natural carbonation is more delicate and fine, rather than an aggressive and sharp one.<ref>http://definitionale.com/bottle-conditioning-and-re-fermentation-part-1-what-is-bottle-conditioning/#more-1945</ref> |
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One great benefit of Refermentation is that it removes any oxygen in the bottle thus preserving its life and prevents spoiling. The yeast then naturally creates ] instead of artificially carbonating. Many professional beer tasters can tell the difference artificial and natural carbonation: Natural carbonation is more delicate and fine, rather than an aggressive and sharp one.<ref>http://definitionale.com/bottle-conditioning-and-re-fermentation-part-1-what-is-bottle-conditioning/#more-1945</ref> |
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{{Alcoholic beverages}} |
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{{Alcoholic beverages}} |
One great benefit of Refermentation is that it removes any oxygen in the bottle thus preserving its life and prevents spoiling. The yeast then naturally creates carbonation instead of artificially carbonating. Many professional beer tasters can tell the difference artificial and natural carbonation: Natural carbonation is more delicate and fine, rather than an aggressive and sharp one.
