Originally Posted by rpohagan
Great explanation! I'm going to follow your instructions precisely. Thanks so much for the reply. I'll let you know how it turns out.
Cool, I'd just make sure to have a little extra boiling water on hand just in case it takes you a little extra to get to the target temp. Each mash system is different in how much heat it absorbs, so you may need an extra quart or 2. Once you do the step infusion once, you'll know from then on out how much to add.
Originally Posted by drewbrew
Looks like a great recipe. What did you do to "Cold Crash"
Simply just lower the set-point on your temp controller to SP=35. I'd encourage you to change to an air lock with some vodka in it, that way you don't risk sucking a bunch of sanitizer from a blow off tube into your brew as the head space of your fermenter cools down... that whole PV=nRT thing. Vodka will ensure that your air lock doesn't freeze, just lift off the airlock plug during the initial cooling a couple times to let the pressure equalize within the fermenter. That way you won't suck in any vodka.
Let it sit at 35 for about 2-3 days, then keg it up.
I don't recommend cold crashing if you bottle, no need, yeast is your friend in this brew. I do cold crash for kegging because I don't want a bunch of gunk in the bottom of my keg. There will still be plenty of yeast in suspension after cold crashing so no worries.