Rhumbline
Well-Known Member
New guy, first post aside from the intro.
I've done several searches and found some posts that hit near the mark, but still have a few questions.
I've done five extract kits from AHS, all Belgian styles. That's what I'm interested in for now. I've been focussing on the extract kits to keep things simple while i learn the basics.
I'm ready to branch out a bit. Reading "Brew like a Monk" I noticed that the breweries commonly do a primary fermentation, then cold condition in the 40's for a few weeks before bringing the temps back up to room temp and pitching some yeast and sugar at bottling.
I think i understand cold crashing, but this seems like a different thing that isn't just being done for clarity.
Can anyone explain the science (or art) behind this?
I'm thinking of splitting my next batch of Saison (using Wyeast 3724) and giving it a try.
Thanks, and happy brewing,
Pete
I've done several searches and found some posts that hit near the mark, but still have a few questions.
I've done five extract kits from AHS, all Belgian styles. That's what I'm interested in for now. I've been focussing on the extract kits to keep things simple while i learn the basics.
I'm ready to branch out a bit. Reading "Brew like a Monk" I noticed that the breweries commonly do a primary fermentation, then cold condition in the 40's for a few weeks before bringing the temps back up to room temp and pitching some yeast and sugar at bottling.
I think i understand cold crashing, but this seems like a different thing that isn't just being done for clarity.
Can anyone explain the science (or art) behind this?
I'm thinking of splitting my next batch of Saison (using Wyeast 3724) and giving it a try.
Thanks, and happy brewing,
Pete
