Steven Barrett
Well-Known Member
- Joined
- Jul 11, 2019
- Messages
- 162
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- 49
So I have a 1.060 OG brown ale fermenting with Omega Yeast DIPA (“Conan”). I fermented at 65 F in the keg with a blowoff tube and when CO2 activity slowed at day 3-4, I sealed the keg to naturally carbonate. Around day 5 I let the temp increase to 72 for a diacetyl rest. I’ve read that cold crashing too early can be detrimental, so I’m wondering how long to let it go. I’m also wondering how pressurization affects the yeast at the late stages of fermentation (if at all).
I’m now at day 9 and I was planning to slowly drop the temp to serving 50F by day 14 but I also am concerned about prematurely crashing the yeast if they are still doing cleanup.
I’m now at day 9 and I was planning to slowly drop the temp to serving 50F by day 14 but I also am concerned about prematurely crashing the yeast if they are still doing cleanup.