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The next stage after fermentation is maturation, which is achieved by holding the beer for a period to improve its flavour. This also allows yeast and other solid matter to settle out before filtration. Until all the yeast is settled, the "rough" beer will still be cloudy and may have an unpleasant "yeasty" taste.
A proportion of rough beer is still racked directly from the fermenting vessels into casks for fining, maturing and dispensing in the traditional way, as cask conditioned beer. The old wooden casks have now all been replaced by aluminium or stainless steel ones.
Otherwise, beer is "brewery conditioned" at low temperatures, either in the same vessel, or it can be pumped into another vessel.
Some yeast must be retained in lagers throughout maturation mopping up any substances which would cause unpleasant flavours. This may take several weeks.
Because of the different ways in which ales yeasts operate, maturation of ales needs only a few days of cold conditioning.
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