I feel like I can finally have a lot of control with fermentation. But, I have questions about best practice for all of the steps I may be incorporating (these may be out of order):
Primary (7-10 days @ 64)
Dry hop (4 or 5 days in)
Temp raise (to 68 )
Cold crash (1+ days @ -50)
Secondary (2 weeks @ 64 again?)
Dry hop (2nd) (4 or 5 days from kegging)
Keg
Mature
I tend to brew higher gravity American styles. I know all these steps aren't necessary (secondary, etc) but I wanted to see what you guys do temp and step-wise.
In addition to my serving freezer, I have a chest freezer and refrigerator, both with temp controllers. I also still have my water bath that can control temps great from the higher 60's on up. I tend to ferment around 64 and it's been suggested I ramp the temp up toward the end of fermentation, but don't know how that ties in with cold crashing (before/after).
I'm not in a hurry to get from brewday to glass. I have enough volume and variety on tap to keep me happy and patient. Thanks for any suggestions and tips!
Primary (7-10 days @ 64)
Dry hop (4 or 5 days in)
Temp raise (to 68 )
Cold crash (1+ days @ -50)
Secondary (2 weeks @ 64 again?)
Dry hop (2nd) (4 or 5 days from kegging)
Keg
Mature
I tend to brew higher gravity American styles. I know all these steps aren't necessary (secondary, etc) but I wanted to see what you guys do temp and step-wise.
In addition to my serving freezer, I have a chest freezer and refrigerator, both with temp controllers. I also still have my water bath that can control temps great from the higher 60's on up. I tend to ferment around 64 and it's been suggested I ramp the temp up toward the end of fermentation, but don't know how that ties in with cold crashing (before/after).
I'm not in a hurry to get from brewday to glass. I have enough volume and variety on tap to keep me happy and patient. Thanks for any suggestions and tips!