Author Topic: Question RE: flavor stability and shipping to competitions  (Read 622 times)

Offline Mythguided Brewing

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  • Mississippi Gulf Coast
Question RE: flavor stability and shipping to competitions
« on: March 04, 2017, 08:14:38 PM »
I typically bottle-condition all my ales at 68-72 degrees, and cold-crash them by simply moving them to my fridge. 

When sending beer bottles off for competition (and evaluation), is it better for flavor stability to cold-crash them BEFORE sending them off, or is it better to just leave them at the regular bottle-conditioning temperature and figure that when received, they will move all the beers to a refrigeration unit (thereby cold-crashing them) prior to the competition?

Offline mduhon2

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Re: Question RE: flavor stability and shipping to competitions
« Reply #1 on: March 04, 2017, 08:22:32 PM »
Cold crash always before you bottle them if you are able to settle yeast and clarify...if not your beer will have sediment and be cloudy

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