Question about pouring the wort into the fermenter

[joshesmusica]

It said failed to post so I posted it again when in fact it had already posted

yeah i get that **** all the time. super annoying. no worries man. just keep brewing and getting better. keep learning from all kinds of great resources. get your hands on books, not just articles. and most of all, brew lots, after all, you have to apply all that new stuff you'll be learning right?

 

[kinglindz]

Cheers I had a read up on cold crashing last night I was going to give it a go. Do you reckon it would be best to cold crash than larger or the other way around?

 

[joshesmusica]

Cheers I had a read up on cold crashing last night I was going to give it a go. Do you reckon it would be best to cold crash than larger or the other way around?

haha fix your autospell with lager. please for the love of beer!

cold crashing is an incredibly shortened lager period. if you're brewing a lager style, which means you used lager yeast and fermented around 48-50F (or you brewed a hybrid lager, which means you used an ale yeast and fermented around 58F), then a longer cold crash, or a lager period, is typically necessary. this will help drop out all of the proteins and yeast and other "flavor-enhancing" products, and make it more crisp and clean tasting. lagering and cold-crashing take place at around freezing temps for water, or 32F.

 

[kombat]

I'm using the phone app and it likes to post it twice.

Yabbut there were 2 hours between posts, and you the second time you quoted a different post.

Sorry, it just looked like the kind of thing a bot does, so it raised my eyebrow a little.

 

[kinglindz]

Definitely not a bot haha just new