Crash cool a wit or hefeweizen?
- Thread starter kscomp0
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no. crash cooling doesn't 'drop out' tannins or phenols. If you produced tannins by mashing incorrectly, they're there to stay. Phenols will mellow over time.
wouldn't crash cool either of these as they won't be to style if you force too much yeast out of suspension.
wouldn't crash cool either of these as they won't be to style if you force too much yeast out of suspension.
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