bigskygreg
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- Jul 16, 2013
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I usually cold crash my starters depending on my brew schedule. By putting the starter in the fridge and dropping the temp so fast, are we causing stress on the yeast that will affect our main batch?
At first thought, I would think yes, but... So many people do this. I also would think that as long as fermentation is complete, the yeast would already be going dormant and be less susceptible to stress of temp drops.
Also, if I use a high flocculant yeast, should I even bother cold crashing if brew day is 24 hours or so away?
Thanks for the input!
Cheers
At first thought, I would think yes, but... So many people do this. I also would think that as long as fermentation is complete, the yeast would already be going dormant and be less susceptible to stress of temp drops.
Also, if I use a high flocculant yeast, should I even bother cold crashing if brew day is 24 hours or so away?
Thanks for the input!
Cheers