Mofo
Grandmaster Brewer
Now that I'm fermenting in a dedicated fridge I'm considering cold crashing for the first time. I've looked at past threads here about the benefits (perceived benefits?) of doing so, and when and how to do it. I've also re-read the pertinent parts of White and Zainasheff's Yeast. I'm still on the fence.
First, I'm bottling a US-05 pale ale. Am I correct to assume that if I crash the finished beer to 4C (39F) the yeast will remain active enough carbonate bottles? It will just take longer?
Second, what's the difference between cold crashing before bottling vs bottling at fermentation temp 19C (66F) then socking the bottled beer in the fridge?
Bottlers, what method do you use to cold crash?
First, I'm bottling a US-05 pale ale. Am I correct to assume that if I crash the finished beer to 4C (39F) the yeast will remain active enough carbonate bottles? It will just take longer?
Second, what's the difference between cold crashing before bottling vs bottling at fermentation temp 19C (66F) then socking the bottled beer in the fridge?
Bottlers, what method do you use to cold crash?