Personally I bring my beer down to 33F once, then up to 42F, back to 35F, down to 22F for 28 seconds, THEN I add my 4th set of hops (quadruple hops brewed, of course) all in the first 2 days of fermenting. This is then bottled only on ounce at a time to avoid drowning the yeast, and maintaining full aroma of the hops.
If you don't know what any of that means, trust me, it means my beer is better than everyone elses.
Signed,
Just another corporate beer marketer
If you don't know what any of that means, trust me, it means my beer is better than everyone elses.
Signed,
Just another corporate beer marketer