StophJS
Well-Known Member
I'm brewing this up in the next couple days with 1 1/2 lb honey instead of the brown sugar. I think I may want to cold crash it for the purpose of getting rid of excess yeast, but it may very well be around freezing temperature when I do. A few questions if anyone feels like giving their input.. What temperature is too cold to cold crash? How long should this be done around 32 degrees or so? Also, how will this affect my carb time in the bottle before I pasteurize? Thanks.
Edit: Also forgot to ask, how imperative is it that I ferment this at the bottom of the range for the US-05 I'm using?
Edit: Also forgot to ask, how imperative is it that I ferment this at the bottom of the range for the US-05 I'm using?