luckybeagle
Making sales and brewing ales.
To clear out some inventory, I brewed Belgian Blond with WY3787 and have it resting in my fermentation chamber at 74F currently. I pitched at 64F and did a gradual rise before hitting FG on day 5 or so. Today is day 13. Samples taste good--about as good as a warm Belgian can taste anyway .
I'm contemplating either crashing now and then fining with gelatin, followed by kegging, OR a 50F rest for 2 weeks before crashing, fining and kegging.
I see 50F as a recommended cool conditioning temp in some of the Candisyrup recipes but can't imagine a whole lot of yeast activity happening post fermentation at this temperature--just clarifying, which can be sped up with gelatin and getting it in the keezer sooner rather than later.
Recipe:
OG: 1.052
FG: 1.004 (crazy attenuation)
IBU: 21
SRM: 4.7
ABV: 6.4%
38.7% Pilsner Malt
38.7% Pale Malt
12.9% White Wheat Malt
6.5% Cane Sugar
3.2% Aromatic Malt
Styrian Goldings @ 60 minutes: 18 IBU
Styrian Goldings @ 10 minutes: 3 IBU
My question is: Is there any point in putting it at 50F for 2 weeks prior to kegging, or will I accomplish the same thing if it stays in the keg for an extended period?
I'm contemplating either crashing now and then fining with gelatin, followed by kegging, OR a 50F rest for 2 weeks before crashing, fining and kegging.
I see 50F as a recommended cool conditioning temp in some of the Candisyrup recipes but can't imagine a whole lot of yeast activity happening post fermentation at this temperature--just clarifying, which can be sped up with gelatin and getting it in the keezer sooner rather than later.
Recipe:
OG: 1.052
FG: 1.004 (crazy attenuation)
IBU: 21
SRM: 4.7
ABV: 6.4%
38.7% Pilsner Malt
38.7% Pale Malt
12.9% White Wheat Malt
6.5% Cane Sugar
3.2% Aromatic Malt
Styrian Goldings @ 60 minutes: 18 IBU
Styrian Goldings @ 10 minutes: 3 IBU
My question is: Is there any point in putting it at 50F for 2 weeks prior to kegging, or will I accomplish the same thing if it stays in the keg for an extended period?