JT, I like that. Consolidates all the pertinent info.
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I used to cold crash for 2-3 days to give my beer a fighting chance to be clearer going into the keg. Then I started using gelatin. Once gel finings were incorporated into my packaging process, I no longer felt the need to cold crash any longer than 24hrs. Just long enough to get a good bulk of the yeast to floc out and get the beer cold enough to mix with the gelatin which completely clears the beer for me. Saves time, electricity, and money.
Thaw it out, keep on trucking
One final question before I brew this today... Office 365 is choking on Brun Water v1_16 and not allowing me to select a water profile. Can someone (HoosierBrew, maybe?) give me the ppm values for a RIS. The recipe I am using, HoosierBrew posted on the first page.
Thanks in advance.
How can I be sure the yeast is done ?