I have read somewhere that some British breweries warm condition thier beers as opposed to cold conditioning the beers. I was wondering, short of helping the yeast to drop out of suspension, what other benefits does cold conditioning provide after primary fermentation is complete. I am starting to wonder if instead of crashing my beers to 32 degrees for two weeks I could just allow them to condition at fermentation temp.
Cheers,
Scott
Cheers,
Scott
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