[topher.bartos]

I recently made a Blonde Ale and I just finished bottling it. The BJCP guidelines say that sometimes Blonde Ales are cold conditioned and Kolshs seem to also be cold conditioned as they are in the same category of beers. However, John Palmer in his book says that Cold Conditioning just helps to participate out large proteins including tannins and phenols which is what fining agents do anyway. I'm of course paraphrasing but my question is if one were to use fining agents, in my case I use whirlfloc, is cold conditioning really necessary?

[klickitat jim]

If you are desiring a really clear beer I would follow the cold recommendations

"Friends don't let friends drink bad beer"

[topher.bartos]

I consistently make clear beer. I'm worried about taste.

[klickitat jim]

Sounds like a great time to experiment. Put a few in the fridge for a month and compare

"Friends don't let friends drink bad beer"

[SecondRow_Sean]

Sounds like a great time to experiment. Put a few in the fridge for a month and compare

"Friends don't let friends drink bad beer"

I have to ask, do you type that quote every time you post?

[klickitat jim]

No it's automatic signature. If it's annoying I'll take it off

"Friends don't let friends drink bad beer"

[gymrat]

It dont bother me none. It's not like you have a history of everything you ever brewed as a sig :-)

[klickitat jim]

Ouch, ya I've seen that somewhere before. I use tapatalk which defaults to something like' sent from my droid' or whatever.  I started changing it to something more interesting but just found the option of no signature

[The Professor]

...is cold conditioning really necessary?

Necessary?  Probably not.  But I'm convinced beyond any doubt that a few weeks of cold conditioning (or a few months or more, depending on the beer) will usually improve the taste.
I think a lot of homebrewers miss out  when they impatiently consume beers too young. 

[Iliff Ave]

In my opinion cold conditioning will help to improve the beer overall whether it's appearance or taste. I never had the ability to really cold condition when I was bottling. I definitely notice an improvement after two weeks of cold conditioning in the keg before drinking.

[HoosierBrew]

In my opinion cold conditioning will help to improve the beer overall whether it's appearance or taste. I never had the ability to really cold condition when I was bottling. I definitely notice an improvement after two weeks of cold conditioning in the keg before drinking.

+1.  Definitely helps flavor. 

[SecondRow_Sean]

No it's automatic signature. If it's annoying I'll take it off

"Friends don't let friends drink bad beer"

Ahh okay, I gotcha. It comes from the app, not the forum. Don't bother me none, I was just curious.

[majorvices]

FYI whirlflock is a kettle fining agent. Post fermentation it's not doing anything for you. Use some dissolved (but not boiled) gelatin.

I cold condition all my beers and on beers I want very clear I add fining agents.

[AmandaK]

In my opinion cold conditioning will help to improve the beer overall whether it's appearance or taste. I never had the ability to really cold condition when I was bottling. I definitely notice an improvement after two weeks of cold conditioning in the keg before drinking.

+1.  Definitely helps flavor.

Indeed. I usually 'lager' my big Belgians to round everything out. Works very well.

[majorvices]

IMO, unless your bottle conditioning or dry hopping, once the beer is finished fermenting and has a few days to "condition" at fermentation temps it should be stored cold from then on.