Hey, so I made my first batch over the Easter long weekend, it has been in secondary for like 3 weeks. I am sick as hell of waiting for the damn thing to finish. OG 1044, sofar I am down to 1014...and it is still bubbling like 3 times a minute, so it is going down and the yeast are still active. I however and getting sick of waiting, I planned on having this one drank by now, and my next batch should be done around Canada Day, so I want to start another batch so I can have something to drink during the middle of July. I want to say screw it and cold crash and keg it over the weekend, but there are so many articles and things written about cold crashing that I am worried it may not work out. I have read that you need to drop the temp gradually, as in a degree or 2 per day, I have read that if you cold crash before the yeast are done they will excrete foul esters into the beer, and all sorts of other confusing stuff.
Question 1) If my beer is already a month and a half old, but the yeast are still slightly active, can I cold crash without any weird esters coming out? The beer has been fermenting between 62 and 68 degrees, so I don't think I need a diacetyl rest period.
Question 2) how do I go about cold crashing? I have a keezer that is pre-chilled to 38 degrees ready to go, do I just put the carboy in there for a couple days and then siphon into my keg?
Thanks!
Question 1) If my beer is already a month and a half old, but the yeast are still slightly active, can I cold crash without any weird esters coming out? The beer has been fermenting between 62 and 68 degrees, so I don't think I need a diacetyl rest period.
Question 2) how do I go about cold crashing? I have a keezer that is pre-chilled to 38 degrees ready to go, do I just put the carboy in there for a couple days and then siphon into my keg?
Thanks!