I have an extract batch (Irish Amber) that has been in the primary in my Fermentation fridge for about 12 days. I have the temp control set to 67F and it has been at that temp +/- a degree or 2 the whole time. I am going to take the second hydro reading tonight. I need to have it ready for a wedding on Aug 8th. I am looking to cold crash in the next day or so. then bottle
Do people generally gradually decrease the temp down to say 55F or so or can I just dial it down?
thanks,
zman
Do people generally gradually decrease the temp down to say 55F or so or can I just dial it down?
thanks,
zman