- Feb 6, 2013
- Reaction score
I am thinking about cold crashing my IPA to get more of the hop residue and other stuff out of suspension prior to bottle carbing. However, the calculator I've used takes temp into account and calls for less sugar to be used at the lower temp, specifically about 50% less for the batch if I've got it at 40 degrees rather than at ambient temp. I would think it'd be the opposite, that the crash would drop some of the yeast out, thus requiring a little more sugar. Or is it because using the same amount of sugar at lower temps would result in residual sugar in the beer?