I'm sitting here drinking a basic pale ale that I made - I made 3 ten gallon batches of the same recipe to experiment a bit, this is batch #2
This one has a real earthy note to it and I'm wondering if it is because I cold crashed in the primary fermenter for a week before I kegged it
I remember hearing on a TBN show one time that the yeast will coat them selves with something (I think a protein layer?) when it gets too cold to fast because they don't know how cold it is going to get and they go into survival mode
Anyone have thoughts on this??