edb23
Well-Known Member
ok so i put a batch of my camden common (it's a sort of american amber) in the fridge with the intention of cold crashing it for a week, and time sort of got away from me. it's been sitting in there for about two weeks now. Do I need to add some champagne yeast for bottling at this point, or will it be good? also, is a diactyl rest neccasary since it was in primary for about six weeks before i put it in the fridge
