Hi guys
I was reading Mitch Steele's IPA book, and i was wondering about some of the fermentation practices in some of the recipes there.
For the recipes of Stone's beer it says that when FG is hit, cool to 17 deg. C for 24 hours, dry hop for 36 hours, and then cool to close to freezing for about a week.
Are there some flavors that are preserved using this method, that would have otherwise gassed off/been broken down during the 3-4 weeks primary that i usually do in my homebrewery. Or is this done to just to speed up the process?
your thoughts?
All the best
Jesper
I was reading Mitch Steele's IPA book, and i was wondering about some of the fermentation practices in some of the recipes there.
For the recipes of Stone's beer it says that when FG is hit, cool to 17 deg. C for 24 hours, dry hop for 36 hours, and then cool to close to freezing for about a week.
Are there some flavors that are preserved using this method, that would have otherwise gassed off/been broken down during the 3-4 weeks primary that i usually do in my homebrewery. Or is this done to just to speed up the process?
your thoughts?
All the best
Jesper