Secondary ,cold crash, fruit.

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Julohan

Julohan

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I am thinking of adding some fruit to a cream ale I have in the primary right now. Should I add the fruit to the secondary and let sit at 68 degrees for a few days, then cold crash it for 2 weeks? Or should I add the fruit to the secondary and cold crash right away? Do I need to bring the secondary back up to room temperature before I bottle?
 
when you crash, you'll be dropping most of the yeast out - I would think you'd want to keep the yeast active while they work on the new fruit. crash after the fruit has been doin' its thing for a while.
 
PintOfBitter said:
when you crash, you'll be dropping most of the yeast out - I would think you'd want to keep the yeast active while they work on the new fruit. crash after the fruit has been doin' its thing for a while.
Click to expand...

+1

Rack onto fruit and let it ferment out before you cold crash it.
 

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