Funny I have been brewing beer for fifteen years, and oddly enough I have never brewed a Stout. I picked up Dr. Michael Lewis's book on Stouts which is part of the Classic Beer Style Series, and have concluded that making a Stout is got to be as simple as it gets. No wonder the Irish love this stuff.
Lewis describes cooling the beer to 35-40f for cold conditioning in the secondary fermenter. Other then clarifying the beer (YES, clarifying a Stout) are there any other benefits I would enjoy by dropping the temps in the secondary for this beer? Anyone else have experience with doing this?
Another question is: Would I be wasting my time by reducing the fridge temps a few degrees a day on this, since hypothetically fermentation should already be complete when I rack it, and the ale yeast will go dormant anways?
Here is the profile
if anyone is interested.