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Old 08-24-2009, 02:22 AM   #1
msa8967's Avatar
May 2009
North Liberty, Iowa
Posts: 2,878
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I found a member's post on a way to improve on the finished product with Mr Beer. Has anyone tried using this process below with any success? He recommeded having the wort ferment at 63-68 F for 3 weeks and then place the fermentor in the fridge for a week. I am interested in trying this but my fermenting temp has been 70 F or slightly higher during its time in the basement. I already use a bottling bucket and use UHME instead of booster. I still have a few Mr Beer kits left over that I want to experiment with.

Original Post:
"guys, if i can make a suggestion. before bottling, if you have room in your fridge, stick the whole fermenter in the fridge for a week, after it has been sitting for three @ 63-68*. it really makes a difference."


Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."

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Old 08-24-2009, 02:36 AM   #2
android's Avatar
Jan 2009
Ames, Iowa
Posts: 3,062
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mick, i think this would be the equivalent of 'cold crashing' the beer to drop yeast/proteins out of suspension thereby clearing the beer. this would also be a week of 'lagering' the beer, which might help certain styles attain a crisper, smoother feel. i'm not sure how successful people are with cold crashing and then bottling, but i'm sure it will leave enough yeast to carbonate...
primary: APA

ebay temp controller | thermostat temp controller

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