car421
Well-Known Member
I've had an American Pale Ale cold crashing since Saturday at ~38 deg. I only have 1 temp controlled chamber. I want to keg it tonight and then brew again tomorrow so I would have to raise the temp of the keg to 60 while my other brew ferments in the chamber.
Will this cause any off-flavors or issues? I figure it would be no different than cold crashing, bottling and then letting the bottles sit a 70 for 3 weeks. Is this a bad asumption?
Will this cause any off-flavors or issues? I figure it would be no different than cold crashing, bottling and then letting the bottles sit a 70 for 3 weeks. Is this a bad asumption?