OpenFermenter
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- Joined
- Jul 19, 2018
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- 20
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I'm hoping my attempts at producing particular real ale clones (because I'm homesick!) will improve with temperature control using an 8 gallon jacketed conical fermenter (once it is available again from brewers hardware) and a glycol chiller . Has anyone any advice for using a top-cropping yeast (I prefer Wyeast 1469) in a conical? In my bucket in a keezer I would remove the "first dirt" from the top with the lid off after a couple of days, then close it, finish fermenting, rack to cask, prime and fine and sit it in the keezer to condition. Has anyone any advicefor making real ale in a jacketed conical with top-cropping yeast? Is a jacketed conical even going to make much difference or should I concentrate on other aspects of the process?