So I have a beer lagering at 33F, and need to cold crash an English Bitter. Is it safe to cold crash it at 33F for a few days? Too cold?
32-35F is the standard range most commercial breweries use
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin
Just to clarify something I should have mentioned. I need enough yeast left to bottle carbonate...
And the 33F is extremely stable. I've had my lager in it for nearly two months with no variance in temp.
Thanks Jim. I'm a bit of a worrier when it comes to by beer, so I appreciate the reassurance.
No problem. Happy crashing!