Lobsta
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ok, this may be a really stupid question, so if it is, keep the laughing to a minimum, but my stout has finished fermenting, 1080-1020, and has been constant for days now, and i have heard people talk about crash cooling beers to increase clarity or something, is this something i should do to the stout as it sits on the yeast cake? still in the fermenter, should i take it down to like 14-16 degrees using the faithful ice block and water bath method?
what generally is the point/benefits/reasoning behind crash cooling? do i have it right or what? what effects does it have on your end product?
Lobby
what generally is the point/benefits/reasoning behind crash cooling? do i have it right or what? what effects does it have on your end product?
Lobby