New answers tagged conditioning
1
It comes down to the amount of control you have over the process. A typical homebrewer fermenting in a basement, pitching yeast directly from a small sachet or vial is dealing with variable temperature and variable viability/pitching rates, and so doesn't have as much control as a commercial brewery, which is the main reason why turn around times are ...
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The reality is that unless you filter you will have yeast in your beer. Based upon the yeast the recipe of the beer etc. you will end up with different by-products from fermentation which the yeast can degrade. These don't include fusel alcohols (http://en.wikipedia.org/wiki/Fusel_alcohol) which to my knowledge can't be broken down by yeast, but instead ...
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