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Natural conditioning is refermenting the beer in the keg with the addition of sugar or some other fermentable substance. This step is required because there will be flavor development along with carbonation, artifical carbonation is NOT ALLOWED by CAMRA rules or good taste. Here's a photo of a pub cellar with the casks in stillage, finishing this critical step.

The Homebrewer can easily achieve this step by adding about 1/3 cup corn sugar to a 5 gallon corney keg and allowing to sit for a few days undisturbed. If you do this at room temperature as we do, do not vent the keg. In the photo above the cellar is kept at 54 deg. F. and the kegs are allowed to vent through a spile. Your goal is 1 atmosphere of CO2 pressure at 54 deg. F. Not 1 atmosphere CO2 at room temp, the difference is critical. We will allow our keg to cool for 4 days in stillage in the cooler and reabsorbe excess CO2 in the keg when we cool it to dispensing temperature. We have found that sealed, pressurized kegs keep fine at room temperature, just don't put them in the fridge and get them too cold!