Pabst Blue Robot
Well-Known Member
I attempted a bit of an experiment with a recent brew of mine and am curious if anybody else practices this or if I'm wasting my time. I had a batch in secondary in my fermenting fridge that had spent two weeks at 65 deg F. I dropped the temp on the controller down to 35 degrees for a couple more days, in order to see if this aids the clarity and the flavor of the beer.
It's a 10 gallon batch of a SNPA clone and it will be force carbed and kegged so carbing naturally is not an issue. When I took the gravity reading, it was exceptionally clear for a 3 week old ale, no irish moss in the boil. I gave it a few shots of the gas and will let it age in the keg for a few more weeks.
Has anyone else tried this? I remember reading in the BYO 150 Dogfish Head 90 minute IPA article that it was suggested for the last step after secondary to drop the temp to 32 or so, I can only assume for this purpose. Any insight? I will post pics at pour time!
It's a 10 gallon batch of a SNPA clone and it will be force carbed and kegged so carbing naturally is not an issue. When I took the gravity reading, it was exceptionally clear for a 3 week old ale, no irish moss in the boil. I gave it a few shots of the gas and will let it age in the keg for a few more weeks.
Has anyone else tried this? I remember reading in the BYO 150 Dogfish Head 90 minute IPA article that it was suggested for the last step after secondary to drop the temp to 32 or so, I can only assume for this purpose. Any insight? I will post pics at pour time!