Primary fermentation "clean up"and when to cold-crash
I have a high gravity brew (Belgian tripel) that I brewed 17 days ago. I started fermentation at 64F and raised it slowly over 9 days to 78F. After 9 days, it had reached it's FG. The next day I dropped the temp to 44F and it's been sitting there for a week.
I know most people advocate longer primaries for high gravity brews, but is that inclusive of time spent cold crashing? Another way to say it is does cold-crashing prevent the yeast from cleaning up off-flavors?
There can't be good living where there is not good drinking. ~ Benjamin Franklin
I just kegged a tripel this morning that was on the yeast cake *stopping to calculate* 34 days. So the yeast should have had time to "clean up" (whatever the hell that is supposed to mean) and are now getting crashed to 33.
I probably would have gone a bit longer on the cake if your goal was to let the yeast "clean up", but your beer will be fine. My guess is there isn't a person in the world who could tell whether your beer was on the yeast cake for nine days vs. seventeen days.
Good job on the temperature management. I bet your tripel will be great!
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I would like to know the source of the "yeast cleaning up off flavors" urban legend. Yeast are good guys; I realize that, but I don't think they have any magic powers. Perhaps it does happen, but I'm rather skeptical of the claim.