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I haven't cooled my beer prior to kegging because I didn't have a place in the refrigerator that would hold a carboy.
However, I just bought a small chest freezer with temp control, so cold crashing is now an option.
How long? How cold? Is the only advantage to help clear the beer (in other words, no reason to do it on wheat beers or very dark beers)?
Thanks
However, I just bought a small chest freezer with temp control, so cold crashing is now an option.
How long? How cold? Is the only advantage to help clear the beer (in other words, no reason to do it on wheat beers or very dark beers)?
Thanks
