You guys convinced me to skip the secondary fermentation and just go longer in the primary. I recently did an "Oktoberfest Ale" this way, that is now ready to be bottled. I was thinking about cold-crashing it to improve clarity, considering I skipped the secondary.
1) Can I cold-crash in an ice bath? I don't have a second fridge at this time to put my fermenter in. I think I could keep the temp in the 40s for about 24 hours, using the ice bath container that I normally use to control fermentation temps with. Would this temp range and duration be sufficient?
2) Will cold-crashing affect the yeast and slow the bottle conditioning process? I would really like to have this brew ready to drink by Thanksgiving, so that gives it about 3.5 weeks to carb up and bottle condition.
Thanks!
1) Can I cold-crash in an ice bath? I don't have a second fridge at this time to put my fermenter in. I think I could keep the temp in the 40s for about 24 hours, using the ice bath container that I normally use to control fermentation temps with. Would this temp range and duration be sufficient?
2) Will cold-crashing affect the yeast and slow the bottle conditioning process? I would really like to have this brew ready to drink by Thanksgiving, so that gives it about 3.5 weeks to carb up and bottle condition.
Thanks!