Braumeise
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I am wondering if there is anything that speaks against fermenting at 55°F for ~3 weeks Then cold crashing the primary to 35°F and leaving it alone for 4 more weeks?
This is my first Irish and Scottish Ale brew attempt.
I was planning on doing one Irish red Ale and also a Scottish light ale. Ferment both with Danstar Nottingham Ale Yeast at 55°F.
Do I need to rack them into a secondary for cold conditioning or can I cold condition in Primary after fermentation is complete?
Also I'll probably will need to add yeast for bottle carbonation then because the original yeast will be 7 weeks old, right?
This is my first Irish and Scottish Ale brew attempt.
I was planning on doing one Irish red Ale and also a Scottish light ale. Ferment both with Danstar Nottingham Ale Yeast at 55°F.
Do I need to rack them into a secondary for cold conditioning or can I cold condition in Primary after fermentation is complete?
Also I'll probably will need to add yeast for bottle carbonation then because the original yeast will be 7 weeks old, right?