Gustatorian
Well-Known Member
- Joined
- Apr 1, 2015
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- 638
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I was cold-crashing a beer in a conical and the temp went from 38 to 55 degrees overnight. I got it back down to optimal CC temps but I was wondering if this stresses the yeast out at all? Should I expect off-flavors? I wouldn't think so, since most have fallen out of the solution but just wanted to make sure.