Fermentation has just finished on my Belgian golden strong and it is now time to cold crash. The recipe I'm following recommend doing so for three weeks. To me this seems excessive. Can someone please tell me if this is necessary or if I can go with my usual 48 hours? I really don't want to tie up a fermenter for very long as I need to prepare for a family reunion.
Here's a link to the recipe. http://www.greatfermentations.com/belgian-golden-strong-recipe/
Cheers!
Casey
Here's a link to the recipe. http://www.greatfermentations.com/belgian-golden-strong-recipe/
Cheers!
Casey