user 225792
Twisted Mustache Brewing
- Joined
- Jun 30, 2016
- Messages
- 16
- Reaction score
- 4
I have two Belgian ales that have completed fermentation (both at 1.009), at 63 degrees F. One is a Wit (Wyeast 3463 Forbidden Fruit), the other a Patersbier (Wyeast 3787 Trappist High Gravity). Fully fermented in 4 days, and I want to condition them for another week, naturally. I had an idea to cold condition them at around 58 degrees F. Looking for input on this idea. I know that cold conditioning these beers may cause the Wit to clear, but wanted to ask on thoughts if there are any other drawbacks to cold conditioning these ales. Please advise. Thanks!