jesutton3
Well-Known Member
Since I now have a temp controlled fermenter I was thinking of trying to cold crash my current batch. It is an ale that will have been in primary for a week on 6/20. I normally like to leave them in primary for about two weeks before I go to bottles. I will be checking the gravity to make sure fermentation is done before I start to chill the beer.
I have a few questions regarding the process though. Should I wait until the entire two weeks are up before lowering the temps to allow the yeast time to clean things up a bit, or will it be OK to chill it down before the two weeks as long as the fermentation is completed?
Also how long should I leave it chilled? What temp should I aim for? And can I go directly to bottles or should I allow it warm up before it is bottled?
I have a few questions regarding the process though. Should I wait until the entire two weeks are up before lowering the temps to allow the yeast time to clean things up a bit, or will it be OK to chill it down before the two weeks as long as the fermentation is completed?
Also how long should I leave it chilled? What temp should I aim for? And can I go directly to bottles or should I allow it warm up before it is bottled?