Just started a Morgans Canadian IPA. My OG was .42@19c. I have never racked off a batch before and was wondering the pros. I assume the cons would be infection and variation of flavors of some kind??
My second question is that the directions stated to have the yeast @a temp 22c - 30c. Would it be beneficial if I kept my temp lower than recommendations?
I would appreciate any input or previous experiences.
Thanks
My second question is that the directions stated to have the yeast @a temp 22c - 30c. Would it be beneficial if I kept my temp lower than recommendations?
I would appreciate any input or previous experiences.
Thanks