Membership questions? Log in issues? Email info@brewersassociation.org
Quote from: blatz on July 23, 2013, 08:40:03 amQuote from: fyouberg on July 23, 2013, 08:29:34 amWill the be any benefit to doing this or am I just wasting time with the time in the fridge? The benefit will be less transferred sediment/trub, so long as you don't foul it up by majorly disturbing the trub layer on the bottom of the fermenter when racking. So you in theory will have clear-er beer. However, would I personally do this for an oatmeal stout, which I am assuming is nearly opaque black? No i wouldn't waste time on that, but i nice IPA or dortmunder export, yeah, I would go the extra step.Don't know how you will get less sediment/trub transferred by putting it in the fridge after you transfer it. Cold crashing before you transfer would be they way to go. In this case it would be a waste of your time.Important to remember that even though primary fermentation is completed, cold crashing the beer in the original primary will result in sometimes dialectal or butter flavors on the way down. I always believe in removing the primary trub and yeast then going into a secondary fermentation at which time you can to a rest, then crash the temperature.
Quote from: fyouberg on July 23, 2013, 08:29:34 amWill the be any benefit to doing this or am I just wasting time with the time in the fridge? The benefit will be less transferred sediment/trub, so long as you don't foul it up by majorly disturbing the trub layer on the bottom of the fermenter when racking. So you in theory will have clear-er beer. However, would I personally do this for an oatmeal stout, which I am assuming is nearly opaque black? No i wouldn't waste time on that, but i nice IPA or dortmunder export, yeah, I would go the extra step.Don't know how you will get less sediment/trub transferred by putting it in the fridge after you transfer it. Cold crashing before you transfer would be they way to go. In this case it would be a waste of your time.
Will the be any benefit to doing this or am I just wasting time with the time in the fridge?
Important to remember that even though primary fermentation is completed, cold crashing the beer in the original primary will result in sometimes dialectal or butter flavors on the way down. I always believe in removing the primary trub and yeast then going into a secondary fermentation at which time you can to a rest, then crash the temperature.
Quote from: PAYCHECK on December 25, 2015, 05:02:33 pmImportant to remember that even though primary fermentation is completed, cold crashing the beer in the original primary will result in sometimes dialectal or butter flavors on the way down. I always believe in removing the primary trub and yeast then going into a secondary fermentation at which time you can to a rest, then crash the temperature.Aside from the fact that this is a dead 2 year old thread, I also don't know where you got this fact. I've never experienced it.