In the fermenter is an Oktoberfest. Fermentation is done but, as I consider the cold-crash, I wonder what the range of opinions is regarding the speed of the process.
Should it be crashed as fast as possible, or just 5-7 degrees (F) per day, or something else?
For my ales, I always crash as fast as that little fridge can manage, and I like the results. Plus, I get to package the beer sooner and with less effort. This batch uses S23 yeast.
Your thoughts?
Should it be crashed as fast as possible, or just 5-7 degrees (F) per day, or something else?
For my ales, I always crash as fast as that little fridge can manage, and I like the results. Plus, I get to package the beer sooner and with less effort. This batch uses S23 yeast.
Your thoughts?