new2brew1221
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- May 29, 2012
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To me, it looks like FG was achieved. Is this correct?
Beer-lord said:Mine ended up high as well, 1.020 but I was .05 higher than originally expected. Just kegged it tonite and the test jar tasted great.
I used the Danster Windsor yeast. What about everyone else? I've read it doesn't always attenuate well.
wyowolf said:I just brewed this about 9 days ago. I checked and it was 1.020.
Will it come down more?
I used the Wyeast packet...
I figured I would wait at least two more weeks in the Primary, I would like to cold crash if possible. whats a good easy way to do this? how cold does it have to be? will it kill the yeast?
then bottle and let it sit for a couple more weeks...
I wouldn't cold crash if I was bottling. You want a little yeast to take care of the priming sugar and carbonate your bottles. However, if you do cold crash one day when you decide to keg your beer, here's how I do it: If you have a kegerator, stick the carboy in there and crash at kegging temp. Usually around 35-38* F. It won't "kill" the yest, but rather cause it to flocculate (settle out in the bottom). That way when you pull your beer from the faucet you won't get a bunch of yeast/sediment (except maybe in the first pint).
Oh Ok, so i cant CC if i am bottling , only kegging. Thanks, Yes someday I will have to get into that..
IMO, kegging is the way to go if you're drinking at home. Not as difficult or involved as bottling, just need an extra fridge (Craigslist). If you want to share with your friends, just invite them over OR get a growler and distribute. There's no greater feeling than being able to have your own homebrew on tap whenever you want it. Especially if it's good!
FWIW, many people cold crash before they bottle. There will still be plenty of yeast in suspension to carbonate the beer, it just might take a bit longer.
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