rtstrider
Well-Known Member
- Joined
- Dec 12, 2016
- Messages
- 1,216
- Reaction score
- 740
I currently have a German blonde ale that's been fermenting for almost 2 weeks now. The yeast is currently on the tail end of the clean up phase. I have a temp controlled fridge that can be used to cold crash and such now. My question is a tad different from the often asked "If I cold crash fine with gelatin will it affect carbonation". Should the beer be allowed to warm up before/after being siphoned to the bottling bucket and before the priming sugar? The reason I ask is there is a lager brewed back in Jan that was cold crashed/fined. I used the normal 1/2 cup table sugar (plus 2 tbsp) boiled in 2 cups water for 10 min. Added the priming solution to the lager which was around 32f or so then bottled and let sit at room temps (around 68f-70f) for 4 weeks or so. Now the lagers are way over carbed. This is for a 5 gallon batch. Lager yeast was Saflager w34/70 and the yeast on the german blonde is us-05