- Jan 12, 2009
- Reaction score
So I'm sitting here, layed up after losing a wrestling match with a chainsaw, and was doing a bit of reading (Dave Miller's Homebrewing Guide). He suggests that, maturation of ales of normal gravity, isn't required...aside from a day or two in secondary. He suggests crash cooling the beer (after 1-2days in secondary) and holding it in the low 30's for 7-10 days to facilitate yeast dropout. I'm following his advise with two 5Gal batches (Raspberry Red and Black Dog). My question is two fold.....When fermenting ales, does a week+ secondary really add any "maturity" to the beer and how significant is the effect of crash cooling on the beers clarity if one decides to crash the batch after 2 days or so in secondary as opposed to leaving the beer in secondary for 1+weeks and crash cooling the beer while force carbing?