Inclusions and Exclusions in using the term Conditioning

https://www.craftbeer.com/editors-picks/importance-conditioning-brewing-process

 

A new BA record...an accurate answer in the second thread post!

 

Not so quick.

--- Garrett Oliver (Ed. - Oxford Comp. to Beer + Brooklyn Brewery brewmaster)

--- Charles Bamforth, BEER - Tap into the Art and Science of Brewing

 

Well,....

The above link discusses the aspect of bottle conditioning but if we 'expand' the topic of conditioning to include maturation there is more to conditioning than just the carbonation aspect.

In the past homebrewers were encouraged to conduct a step referred to as "Secondary Fermentation". The term is a bit of a misnomer since fermentation was not really happening but it more so a maturation step. The thought process in the past was there was a need to get the beer off of the yeast which flocculated to the bottom of the primary and let the beer mature in a secondary vessel away from the yeast cake (and trub) left behind in the primary. I have been homebrewing for over 25 years and I have never conducted a secondary since I personally saw no need for this 'extra' step and it presents the risks of oxidation and to a lesser degree infection (contamination).

Since I brought up the terminology of "Secondary Fermentation" this actually does apply to the step of Bottle Conditioning since a true/full secondary fermentation occurs within the bottle. Most people associate this step with the carbonation aspect since a secondary fermentation is occurring there will be some biochemistry effect albeit at a smaller 'scale' as compared to primary fermentation. I make it a point to let my higher gravity beer condition for several weeks past the carbonation timeframe since these beers benefit from 'extra' conditioning/maturation.

For folks interested in learning more about beer maturation I would encourage you to watch the below podcast with John Palmer on this topic.

Cheers!

 

I may regret this but I will take a crack at responding to the ‘laundry list’ provided in the OP but within the context of beer maturation:

01) DMS rest – yes this is a maturation step
02) reducing O2 content or adding anti oxidants – this is not classically considered as beer maturation but during the secondary fermentation of bottle conditioning oxygen will be consumed by the yeast so…
03) cold crashing ales – this is not classically considered beer maturation since ale yeast goes dormant in cold temperatures but precipitation will be expedited (not conditioning IMO)
04) lagering – for lager beers this could also be termed cold conditioning
05) the beer dropping bright naturally with fining agent for biological and protein haze stability – not classically a beer maturation step (similar to comment to 3 above).
06) the beer dropping bright naturally without fining agent – see above
07) filtration before or after carbonation (eg thru kieselguhr or perlite filters) – not a beer maturation step
08) sterile filtration – not a beer maturation step
09) pasteurization – not a beer maturation step
10) adding additives for color, mouthfeel, head stability etc – not a beer maturation step
11) forced carbonation – not a beer maturation step
12) carbonation by secondary fermentation (i) priming with DME, sugar or gyle (ii) krausening (iii) spunding – discussed in my prior post

Cheers!