Heavywalker
Well-Known Member
I was planning on starting cold crashing tomorrow, there is still a layer of krausen/foam on the top of the beer. I used WLP001 and fermented at around 68* for a week then allowed it to warm up to room temp over the last week.
Should I wait until all the Krausen falls before dry hopping and cold crashing? I cannot get a SG reading because my wine thief broke while washing it. The fermentation seems to have slowed down a lot over the last few days.
Should I wait until all the Krausen falls before dry hopping and cold crashing? I cannot get a SG reading because my wine thief broke while washing it. The fermentation seems to have slowed down a lot over the last few days.