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- Dec 23, 2020
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So my NEIPA was dry hopped mid-late fermentation. And VOSS works really fast. Been dry hopped about 48 hours at 85F. When is best to soft crash down to say 55F??
Also do i gradually drop it to 55F or just set the temp and let it crash? A little worried about diacetyl and my taste buds aren't good at tasting it.
Also do i gradually drop it to 55F or just set the temp and let it crash? A little worried about diacetyl and my taste buds aren't good at tasting it.