mgr_stl
Well-Known Member
- Joined
- Jan 1, 2013
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For those of you who cold crash in a temperature-controlled fermentation chamber, do you just set it to the desired temperature (around 35 degrees F) or cool it down in increments? I have been doing the step by step decrease in temp (about 5 degrees F every 12 hours), but it's kind of a pain and takes longer, so I'm interested to hear from you folks about what you've had success with.