Hello one and all,
First I would like to apologize if the topic name is miss-leading. I really do not know if what I am about to ask is an example of cold crashing since I really don't know what that is but here it goes...
A while ago someone recommended a possible method for preventing honey from fermenting in bottled beer where you add the honey to the beer after it has fermented, bottle it right away, then chill it at the point in time where the beer is carbonated but the flavour and sweetness of the honey remains. Is this an example of cold crashing?
I have a two questions related to this.
1)what would the effect of freezing the bottled beer be? Would it kill all the yeast? Rupture the bottle? Screw up the beer? Would there be any problem returning this beer to room temperature or fridge temperature in the bottle?
2) what temperature does the fridge need to be at to stop fermentation. I know the answer to this question depends on what yeast is being used, in this case its http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=132
. Does the data sheet mean I have to be below 46F or is that just the optimal working temperature for the yeast. I feel like I should email the manufacturer just to be sure