Magro
Member
- Joined
- 17/5/10
- Messages
- 12
- Reaction score
- 0
Hey,
I have a couple of questions related to an American Brown I just brewed.
The beer has finished fermentation and I am wanting to crash chill it. I've been told not to just drop the temperature of the fridge, but rather slowly drop it to avoid stressing the yeast and creating diacetyl.
My question is how quickly should I be crash chilling this beer. So far I have been dropping it by 1 degree whenever I walk past the fridge. But it occurred to me that I may be stressing the yeast as it's sitting at uncomfortable temp for say 4 - 5 hours. Is this the case? Am I at risk of off flavours.
Also how does the temperature of the beer effect the dry hop? What temp would be good for conditioning if I intend on keeping the dry hop in there for a week longer.
Thanks,
Magro
I have a couple of questions related to an American Brown I just brewed.
The beer has finished fermentation and I am wanting to crash chill it. I've been told not to just drop the temperature of the fridge, but rather slowly drop it to avoid stressing the yeast and creating diacetyl.
My question is how quickly should I be crash chilling this beer. So far I have been dropping it by 1 degree whenever I walk past the fridge. But it occurred to me that I may be stressing the yeast as it's sitting at uncomfortable temp for say 4 - 5 hours. Is this the case? Am I at risk of off flavours.
Also how does the temperature of the beer effect the dry hop? What temp would be good for conditioning if I intend on keeping the dry hop in there for a week longer.
Thanks,
Magro