vikes88
Member
Could anyone answer with how temperature and duration and carbonation affect an ale while cold conditioning?
For example I read that after only 120 hours of primary fermentation, Duvel cold conditions their Golden Strong for 3 weeks at 27 degrees F.
Why so cold?
Why so long?
After 4 days could they have reached the desired attenuation (i.e. fermentation continues at 27 F)?
How would 40 F and 50F and 60F affect the chemistry and taste?
Three weeks vs nine or one?
If I put ale in a keg and force carbonate it and then let it sit in the fridge for similar lengths of time how would that change the cold conditioning process?
Would tapping the keg change anything?
Facts and experience and opinions are all welcome. Obviously my true goal is to make something that tastes great.
For example I read that after only 120 hours of primary fermentation, Duvel cold conditions their Golden Strong for 3 weeks at 27 degrees F.
Why so cold?
Why so long?
After 4 days could they have reached the desired attenuation (i.e. fermentation continues at 27 F)?
How would 40 F and 50F and 60F affect the chemistry and taste?
Three weeks vs nine or one?
If I put ale in a keg and force carbonate it and then let it sit in the fridge for similar lengths of time how would that change the cold conditioning process?
Would tapping the keg change anything?
Facts and experience and opinions are all welcome. Obviously my true goal is to make something that tastes great.