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  1. J

    Crashing or slowly cooling?

    I notice in the latest "How to Brew" edition (4th edition) it talks about slowly reducing the temperature to cold condition beer. Apparently (page 95) slowly cooling the beer instead of crashing "prevents thermal shock of the yeast cells and subsequent extraction of fatty acids and lipids" which...
  2. J

    Too much attenuation with extract!

    I’m getting too much attenuation from my Bohemian Pilsner. It gets down to 1.010 when Brewer’s Friend says FG should be 1.016. At about 1.015 it tastes great, but then it just keeps going. At 1.010 the hop bitterness is too strong and it tastes overly dry. This has happened both times I brewed...
  3. J

    Fast or slow cold crash?

    Hi I've just got a temp controlled fridge so about to do my first cold conditioning of a British ale. From what I've read in the forums, it seems that most people crash the temp down as quickly as possible after the end of the diacetyl rest. However, I've read in White and Zainasheff's Yeast...
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