Hi everybody,
This is the first time I cold crash a beer and I wonder if you could offer some advice.
A 6% IPA which will be bottled. fermented with wlp007 which I understand is quite flocculent, on top of that I decided to use gelatine and the beer has been sitting at 43f for a couple of days... Have I gone a bit overboard? May I encounter issues getting this beer carbonated in the bottles?
Secondly, I don't really know how to judge how much CO2 is in solution. Should I reduce the amount of priming sugar compared with non-cold crashed beers assuming some of the CO2 in the head space may have gone back in solution?
And finally, should I bottle while the beer is cold or bring back to ambient?
Thanks for the help.
PPP
This is the first time I cold crash a beer and I wonder if you could offer some advice.
A 6% IPA which will be bottled. fermented with wlp007 which I understand is quite flocculent, on top of that I decided to use gelatine and the beer has been sitting at 43f for a couple of days... Have I gone a bit overboard? May I encounter issues getting this beer carbonated in the bottles?
Secondly, I don't really know how to judge how much CO2 is in solution. Should I reduce the amount of priming sugar compared with non-cold crashed beers assuming some of the CO2 in the head space may have gone back in solution?
And finally, should I bottle while the beer is cold or bring back to ambient?
Thanks for the help.
PPP