Ben_Persitz
Well-Known Member
I realize I've already asked this but I want to ask it in a different way.
I've got a partial mash batch of a clone recipe I wrote for Rogues Dead Guy Ale.
It's been in primary between 62-66 degrees for 12 days now.
I really want to start a crash cool for 2 days tonight (to help drop out the yeast since I won't be using a secondary before I keg) but I'm worried that the yeast might not be done cleaning up. I haven't taken a grav reading (doing that tonight) but I suspect that the beer is done since my fermentation was pretty vigorous for 3-5 days and continued semi steadily till about 7 days and there is no krausen left.
I'm under the impression that yeast do a better job of cleaning up around 60-70 degrees...so if I crash cool and they fall out of suspension they won't be there to clean up the byproducts. However, I am also under the impression that Pac man is a pretty clean fermenting yeast with little to no diacetyl and not much to clean up after fermentation.
So--do you really think 2 extra days at 60 degrees are going to benefit my beer much or can I start a crash cool so that I can keg it on Sunday night/Monday?
I just want to take a growler with me on a family vacation by Friday (even though it wont be fully carbed yet).
It will also work a lot better for me to keg on Monday (my day off) because if I don't then I'll be stuck doing it sometime next week after work (bleh).
Opinions?
I've got a partial mash batch of a clone recipe I wrote for Rogues Dead Guy Ale.
It's been in primary between 62-66 degrees for 12 days now.
I really want to start a crash cool for 2 days tonight (to help drop out the yeast since I won't be using a secondary before I keg) but I'm worried that the yeast might not be done cleaning up. I haven't taken a grav reading (doing that tonight) but I suspect that the beer is done since my fermentation was pretty vigorous for 3-5 days and continued semi steadily till about 7 days and there is no krausen left.
I'm under the impression that yeast do a better job of cleaning up around 60-70 degrees...so if I crash cool and they fall out of suspension they won't be there to clean up the byproducts. However, I am also under the impression that Pac man is a pretty clean fermenting yeast with little to no diacetyl and not much to clean up after fermentation.
So--do you really think 2 extra days at 60 degrees are going to benefit my beer much or can I start a crash cool so that I can keg it on Sunday night/Monday?
I just want to take a growler with me on a family vacation by Friday (even though it wont be fully carbed yet).
It will also work a lot better for me to keg on Monday (my day off) because if I don't then I'll be stuck doing it sometime next week after work (bleh).
Opinions?