darkestdays
Well-Known Member
I have been wondering about a couple of things for a while now, so I'm just going to go ahead and ask.
1.) What exactly is cold crashing, and how is it done? What exactly does it do?
2.) When steeping the specialty grains for an extract batch, does this contribute to the fermentable sugars in the wort? For instance, if I am using a program like beer calculus, the specialty grains that I put in will raise the OG. Is this right? Would I have to do a partial mash for 90 minutes to get them to contribute any sugars? How does this affect the flavor?
Thanks in advance!
1.) What exactly is cold crashing, and how is it done? What exactly does it do?
2.) When steeping the specialty grains for an extract batch, does this contribute to the fermentable sugars in the wort? For instance, if I am using a program like beer calculus, the specialty grains that I put in will raise the OG. Is this right? Would I have to do a partial mash for 90 minutes to get them to contribute any sugars? How does this affect the flavor?
Thanks in advance!