dbenet
Member
hey beer folk,
I've got an IPA that is dry-hopping in secondary at 64F. I was thinking I might try cold-crashing it as it seems like a common method of improving clarity. Unfortunately I don't have a keezer or space in my home fridge for my secondary. I do have a mostly empty fridge at work which is only a couple miles away. My secondary has been dry-hopping in the closet for 10 days and I plan on bottling next week. I would appreciate any ideas on whether or not cold crashing will be worth having to transport my secondary by car and presumably disturb some of the trub.
Thanks
I've got an IPA that is dry-hopping in secondary at 64F. I was thinking I might try cold-crashing it as it seems like a common method of improving clarity. Unfortunately I don't have a keezer or space in my home fridge for my secondary. I do have a mostly empty fridge at work which is only a couple miles away. My secondary has been dry-hopping in the closet for 10 days and I plan on bottling next week. I would appreciate any ideas on whether or not cold crashing will be worth having to transport my secondary by car and presumably disturb some of the trub.
Thanks