Talk:Bottle conditioning

I recognize that this is not a how-to guide, but it would nonetheless be helpful to know roughly how much fermentable material is added prior to bottle conditioning.

webkinz

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shelf life

"Filtered beer tends to have a relatively short shelf life, rarely more than a year, as many compounds in the sterile beverage break down into unpleasant tasting ones. Live yeast inside the bottle acts against these processes, giving the beverage a much longer shelf life. A good bottle conditioned beer can maintain its drinkability for many years, and some can be aged for decades."

is this really so? if this is the case, why do the large breweries bother with filtration at all? plus i thought the ability to age or "cellar" a beer is more dependent on its ABV rather than whether or not it is bottle conditioned.