unclevername
Active Member
I took a tour of Orlando Brewery this week and learned some interesting things. Orlando brewery is a micro brewery that makes organic beer and some of the best I have tasted. Those guys are really good.
One thing I found particularly interesting is at the end of fermentation they drop the temperature 10 degrees a day until they get to 38 degrees. They believe that slowly dropping the temp to 38 will encourage flocculation and clear the beer up quicker. Anyone else use a technique? I am about to bottle an IPA and am going to give it a try.
One thing I found particularly interesting is at the end of fermentation they drop the temperature 10 degrees a day until they get to 38 degrees. They believe that slowly dropping the temp to 38 will encourage flocculation and clear the beer up quicker. Anyone else use a technique? I am about to bottle an IPA and am going to give it a try.