I guess I am talking about cold crashing then. I have room in my main fridge (set at about 43) to put in a 3 gal carboy, and room temp for me is about 65. So, I should ferment at room temp or slightly lower, and then cold crash in the fridge.
I was thinking that fermenting at fridge-cold...
Hi, I don't have a good lagering setup, but I would like to incorporate lagering into a brew session. Is it silly to put a carboy in the refridgerator for a week or so, and then let it finish outside at room temperature?
I read on these forums that Oxyclean can oxidize wort. How much are we talking about? I use it as a sanitizing agent and rinse thoroughly, but there could be some residual.
Alright I know this is an old thread but a lot of good questions on yeast washing. I have another. I washed a batch several months ago but apparently I did not decant the wort enough so it fermented a bit. The jar of slurry I opened was carbonated. Is this bad or could it still be rehydrated?
About half the brews from one of my batches come out thin and "old" smelling, while the other half is decent to delicious. This batch is getting pretty old - nearly 8 months - and not very dark. Is it possible some of my beer is going bad? Or, is this an effect of my brewing process? A couple...
Hi All,
Long time extract brewer and even longer time HBT post lurker. I'm going to do my first all-grain soon, and had a very (possibly) stupid question. How do you know when your sugars have been converted? Do you just mash for 60 min and assume, based on temp and grain bill, that it will...