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I've adopted the "We don't need no stinkin' secondary fermentation vessel" strategy so I'm letting everything sit in the primary. The Tilt hydrometer says that active fermentation stopped three days ago. I'm going to dry hop an ounce of Cascade in two days or so.
So how long do I leave the beer before kegging? Should I give the Cascade a week in the fermenter and then cold crash? Less? More?
If it's relevant, the beer is an all-grain Blackened Brutal Bitter I bought from MoreBeer.
So how long do I leave the beer before kegging? Should I give the Cascade a week in the fermenter and then cold crash? Less? More?
If it's relevant, the beer is an all-grain Blackened Brutal Bitter I bought from MoreBeer.