This is not meant to be a debate of the direct effects of cold crashing as in LODO, or what works best in terms of clearing, but generally what everyone prefers to
do for certain styles of beers. I understand that ‘to each your own’, and some just do not believe in or wish to do either cold crash or use fining agents either in pre or post fermentation stages (whirfloc/Irish moss or gelatin respectively) or both or all of the above.
At some point I plan to do my own exbeerimeting to find what I prefer using my recipes, equipment and ability. But my question to you all for those who do use some form of clearing (not filtering), what do you prefer to do to what and why? For example you like to cold crash IPAs but not fine because you want to keep the goodies in suspension.
If you have experience doing so in numerous styles I would like to know. Specifically in stouts and porters as I have not seen much information about regarding this topic. I have a fairly decent idea of what is best for what, but would like to hear from those with more experience or those who have done some exbeerimenting with this themselves.
If there is a specific reason why you like to do this to that, or that to this, please mention it as it may intrigue me or others with similar preference to lean one way or the other. Example you like ales to be crisp so you do both methods, or you like more body in some style and don’t use either. Etc...
Prost!
do for certain styles of beers. I understand that ‘to each your own’, and some just do not believe in or wish to do either cold crash or use fining agents either in pre or post fermentation stages (whirfloc/Irish moss or gelatin respectively) or both or all of the above.
At some point I plan to do my own exbeerimeting to find what I prefer using my recipes, equipment and ability. But my question to you all for those who do use some form of clearing (not filtering), what do you prefer to do to what and why? For example you like to cold crash IPAs but not fine because you want to keep the goodies in suspension.
If you have experience doing so in numerous styles I would like to know. Specifically in stouts and porters as I have not seen much information about regarding this topic. I have a fairly decent idea of what is best for what, but would like to hear from those with more experience or those who have done some exbeerimenting with this themselves.
If there is a specific reason why you like to do this to that, or that to this, please mention it as it may intrigue me or others with similar preference to lean one way or the other. Example you like ales to be crisp so you do both methods, or you like more body in some style and don’t use either. Etc...
Prost!