Conditioning & Carbonation: The Final Touches to Great BeerUpdated 5 months ago
Conditioning and carbonation are the finishing phases in your brewing process—where beer transforms from “almost ready” to crisp, apparent, fizzy perfection. Whether you're using the Smart Keg or bottling manually, this guide explains everything you need to know.
What Is Conditioning?
Conditioning is the controlled storage of beer at cool temperatures after active fermentation is complete. Think of it as your beer's refinement stage, where flavors mature, haze drops out, and carbonation stabilizes.
Why It Matters
Improves clarity – proteins, yeast, and hop matter settle out
Smooths flavors – rounds off harsh edges and alcohol sharpness
Reduces off-flavors – diacetyl (buttery) and acetaldehyde (green apple) fade
Stabilizes carbonation, especially in pressurized Smart Kegs
Default Conditioning Guide
| Beer Style | Temp (°F / °C) | Time | Notes |
|---|---|---|---|
| Ales | 41–46°F / 5–8°C | 2–5 days | Standard for most styles |
| Lagers | 35–41°F / 1.5–5°C | 3–6 weeks | Extended lagering enhances smoothness |
| NEIPAs | 46–50°F / 8–10°C | 2–3 days | Avoid cold crashing to preserve aroma |
| Strong Ales | 41–46°F / 5–8°C | 7+ days | Helps round alcohol and deepen flavor |
Pro Tip: If you can’t reach 41°F (5°C), conditioning at 46°F (8°C) is still effective—just extend the time by 2–3 days.
Optional: Cold Crashing
Cold crashing is an extra step where you lower the beer to 35–39°F (1.5–4°C) for 1–3 days before packaging. This helps:
Maximize clarity
Compact sediment
Improve visual appeal
Most useful for styles like Pilsner, Kölsch, or any beer you want brilliantly clear.
What Is Carbonation?
Carbonation is what gives beer its fizz, foam, and aroma lift. It enhances texture, improves mouthfeel, and activates hop aroma. There are two main methods: keg carbonation (forced) and bottle conditioning (natural).
A. Keg Carbonation (Forced)
Perfect for Exobrew Smart Keg users.
Steps:
After conditioning, attach the CO₂ regulator and cylinder.
Choose a carbonation method:
Set-and-Forget: Set to 12 PSI at 35–39°F (1.5–4°C) for 5–7 days
Quick Burst: Set to 25–30 PSI for 24–48 hours, then reduce to serving pressure
Target CO₂ Levels (Volumes):
| Style | PSI CO₂ Volumes | Notes |
|---|---|---|
| English Ales | 1.8–2.2 | Smooth and soft carbonation |
| American Ales | 2.2–2.7 | Standard fizz, good for hops |
| Belgian Ales | 2.5–3.0 | Sparkling and aromatic |
| Lagers | 2.3–2.6 | Crisp and clean finish |
For example:
At 41°F (5°C), setting your regulator to 12 PSI will give you ~2.5 volumes of CO₂.
If you're at 50°F (10°C), you may need 18 PSI to reach the same level.
B. Bottle Conditioning (Natural Carbonation)
Prefer to can or bottle. No problem. Bottle conditioning utilizes residual yeast and addedlly carbonate sugar to natura.
Steps:
Prepare priming sugar: Dissolve 4–5 g per liter in boiling water. Cool and mix gently into your beer.
Bottle & cap: Leave ~2 cm of headspace. Seal tightly.
Store bottles: Keep at 64–72°F (18–22°C) for 1–3 weeks
Test: Chill one bottle after 7 days. If flat, give it more time.
Pro Tip: Always mix priming sugar gently but thoroughly to avoid uneven carbonation or oxidation.
Signs Conditioning Is Working
Visible sediment at the bottom of the keg or bottle
Clearer beer with less haze
Mellowed flavor and reduced harshness
Stable carbonation and smoother mouthfeel
Summary
Conditioning and carbonation are not just the final steps—they’re what make your beer enjoyable and professional-quality.