Take the 2-minute tour ×  I've got a batch of beer which was
bottled last Saturday and a friend insisted I should shake them
to assist in the conditioning. He couldn't offer any particular
reason, so I was curious if/when it should be done.  If it
matters, these bottles were batch-primed (I thought he may be
thinking of ensuring all sugar is dissolved if it's bottle-
primed).  share|improve this question  7 Answers 7  up vote 13
down vote accepted  I wouldn't bother, but if you do, don't
shake them hard, because it will denature some of the foam-
producing proteins, and has a chance of reducing head retention.
Be lazy and let it do its thing.  share|improve this answer  In
general there is no reason to do this as it just prolongs the
settling out of all the yeast. If you had good yeast health
going into the bottling phase all should be fine.  I don't like
to intervene with the process any more than necessary, unless
something out of the ordinary occurs.  If your bottles don't
carb up, or they seem inconsistant