Ive searched through the boards but havent really found the answer Im looking for - Im currently brewing a beer that Id like to stop fermentation well before completion (~ 1.038) - Ive had experience cold crashing brews which had late additions in attempt to preserve the added sugars - In those situations, the beer had already been fermented to completion and allowed to clear...In this circumstance, the beer is actively fermenting
My question is...do I risk major off-flavours in crashing the beer before its done fermenting - Im usually accustomed to an extended fermentation period to ensure the yeast clean-up before going dormant - Would it be best to cold-shock quickly or should I transition slowly
I know this is unconventional, but for the purposes of this unique brew its required
Any experiences or insight would be appreciated - Cheers
My question is...do I risk major off-flavours in crashing the beer before its done fermenting - Im usually accustomed to an extended fermentation period to ensure the yeast clean-up before going dormant - Would it be best to cold-shock quickly or should I transition slowly
I know this is unconventional, but for the purposes of this unique brew its required
Any experiences or insight would be appreciated - Cheers