Hi all,
I've been doing a nice all-grain pale ale recipe for some time now fermenting at around 22-24 degree's for the first fermentation then in the bottle at around 20 degree's for second in bottle carbonation. Works very well and tastes great.
I recently read that some brewers after final gravity has been reached in the first fermentation bring the temperature down to 10 degrees for three days before bottling or casking.
Does this actually do anything? Is it needed?
Thanks,
Rob
I've been doing a nice all-grain pale ale recipe for some time now fermenting at around 22-24 degree's for the first fermentation then in the bottle at around 20 degree's for second in bottle carbonation. Works very well and tastes great.
I recently read that some brewers after final gravity has been reached in the first fermentation bring the temperature down to 10 degrees for three days before bottling or casking.
Does this actually do anything? Is it needed?
Thanks,
Rob