Hello all,
Last weekend I brewed my first batch of beer ever using the all-grain recipe for Two Hearted Ale found here
http://i.imgur.com/bfITU9X.jpgI had a few questions now that I'm in the fermentation stage. First, the recipe says to add dry hop addition at one week into fermentation--does this mean 5 days or 7 days? I know it sounds like a silly question, but I understand that having the beer in contact with the hops for too long of a time can affect the flavor of the beer.
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Secondly, the weather here in Cincy has gotten cooler the last two days. The yeast strain I used says 68-73F, and for the first few days of vigorous fermentation, I was able to keep the temp right around 69-71 easily. Right now, the sticky thermometer on the side of the carboy reads 61-62F, and a glass thermometer next to the carboy reads about 64. The only thing I can think to do is to turn my heat back on, which I'd really like to avoid. Is this low temperature going to have a negative effect on the beer? I know too warm can cause unwanted byproducts and too fast of a ferm, but I wasn't sure about temps too low. It is still fermenting--there's a decent amount of activity and consistent bubbling in the blowoff.
Finally, what does the recipe mean when it says crash cool and cold-age? Does this mean in a refrigerator?
Thanks in advance for the help!