puzx
Member
Hello,
I recently brewed a Pacific Coast IPA (11 days ago). 4 days ago I dry hopped using a dry hop filter canister thing. I am wondering if I should cold crash or not? I don’t care if beer is crystal clear or not, but do like the added benefit of a cleaner beer (eliminating bunch of particles floating around my beer). I have read that cold crashing can hurt the yeast and produce some off flavors. I have also read that if I cold crash, I should do it in small increments (which will probably add a bunch more days before I can keg and taste my beer). Is it worth it? Should I just directly cold crash it at 38 degrees for a couple days? should I cold crash in small 3 degrees increments until I reach 38 as I have read? (currently fermenting/conditioning at 70 degrees)
Thanks!
I recently brewed a Pacific Coast IPA (11 days ago). 4 days ago I dry hopped using a dry hop filter canister thing. I am wondering if I should cold crash or not? I don’t care if beer is crystal clear or not, but do like the added benefit of a cleaner beer (eliminating bunch of particles floating around my beer). I have read that cold crashing can hurt the yeast and produce some off flavors. I have also read that if I cold crash, I should do it in small increments (which will probably add a bunch more days before I can keg and taste my beer). Is it worth it? Should I just directly cold crash it at 38 degrees for a couple days? should I cold crash in small 3 degrees increments until I reach 38 as I have read? (currently fermenting/conditioning at 70 degrees)
Thanks!