Hey guys. Working on my first brew and have a couple of questions on finishing up my fermentation. Right now it's wrapping up, been in 6 days at 62F and bubbler is slowing down. I'll be taking a gravity reading tonight or tomorrow, then again on Sunday or Monday. My questions are:
1. Should I bring it upstairs to try and bring the temp up at all? (pitched us-05)
2. I don't know much about cold crashing, but have read that it can clear a batch up a little and cause all of my hop matter to sink. Right now I have a ton of hop matter on my cake in the bottom, as well as in the krausen. Looking for a good way to get things to settle before bottling - any help is greatly appreciated!
1. Should I bring it upstairs to try and bring the temp up at all? (pitched us-05)
2. I don't know much about cold crashing, but have read that it can clear a batch up a little and cause all of my hop matter to sink. Right now I have a ton of hop matter on my cake in the bottom, as well as in the krausen. Looking for a good way to get things to settle before bottling - any help is greatly appreciated!