Cold crashing is another one of those things that is up to personal preference. A lot of people will tell you that it's not necessary to cold crash a stout, but I find it helps clean up the taste a bit (may just be in my head!).
Anyways, I'd let it ferment for at least two weeks. Then I usually cold crash at about 35-40°F for about two days.
I'll have to see if my neighbour can fit the carboy into his spare fridge. Failing that an ice/water bath in a tote of somekind would have to do.
Nice, I'm going to collect the ingredients so I can start this one during the cold weather because I can't keep my batch cold long enough for darker beers. Learned that with a dark ale. thanks for the recipe!!!
I'm going to have to give this a try as I'm a huge fan of Founder's Porter. Will need to do an extract version with steeped specialty grains and I'll have some washed Irish ale yeast from a stout that's currently in the Primary.
Thanks for the post! and if anyone has tried this with an Irish Ale yeast (1084) please let me know how it turned out!
Recently made this as my second brew ever. Never had a Founder's beer before, but I heard stellar reviews about them so figured I would give this a shot. I changed up a few of the ingredients based on what was available on morebeer.com. All of these ingredients can be found there. This is the recipe I used:
- 1 oz Warrior Hops
- 1 oz Crystal Hops
- 1 oz Willamette Hops
- 1 Pack of Safale US-05
For the brew I followed the exact same instructions as the OP posted. I only used 1 packet of yeast instead of 2. Rehydrated and then pitched and it worked well. Left it in the primary for 4 weeks because I had time to kill, and by the time I bottled it was very clean and tasted AMAZING (and this was pre-carb). I have it sitting in bottles until Christmas Eve, and I have feeling based on what I've tasted pre-carb, this beer is going to be a total knockout. Thanks for the recipe JeffersonJ!