8

It depends on how much sugar is present in the bottled beer. If the beer is bottle-conditioned, a small amount of sugar is added deliberately in order to carbonate the beer. Once the yeast have eaten all the sugar, they stop producing carbon dioxide and fall to the bottom of the bottle. This is not physiologically harmful in any way, but the beer might need ...


6

It suggests that the filtering is somehow better. But really it's Marketing - conjuring the mental image of a delicious cold frosty beer. The base idea is that proteins & yeasts in the beer (which cause haze) will clump together because of the cold - with the implication that somehow this provides better filtering. The truth of it is that no beer is ...


4

From a home-brewing point of view: cold-crashing is when you take your fermenting/ed wort and stick it in the refrigerator causing the yeast to become inactive and/or fall out of solution. It can be used as a way to quickly stop fermentation if a desired ABV (% alcohol) has been reached. However, the more common reason this is done is to bring clarity to the ...


4

The yeast have most likely stopped fermenting by the time you get the bottle, considering it's probably at least a 5 days old by that point. The yeast stop when the fermentable sugars have been consumed. This doesn't mean they consume all sugars in the beer, but rather just those that are fermentable. Most beer has both fermentable and unfermentable sugars....


2

There are several types of filtering systems out there. I suggest a hobby level plate and frame filter. You can filter at 5 microns or less, but 5 is probably good enough to remove the sediment. There are cartridge filter systems too. But I would poke around a homebrewing or winemaking store on the web to see what is going to suit you the best.


1

"Green" refers to the flavor of the beer. Under-matured beer can have a green apple aroma called Acetaldehyde. IT is reduced by yeast in the maturation phase.


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