I've been following what a lot of brewers are doing regarding a soft crash for any pre dry hopped beers (to 50 or 55 depending on strain). I've been actually doing this with all my beers -- I drop to 55 after two days at TG (at ~68 deg), leave at 55 for two days and harvest on the 2nd day. If it is to be dry hopped, I do so, and let it rise over the next week or so. If no dry hop, I then crash to 34, after harvest.
Question is for the non dry hopped beers, would I be better served crashing all the way to 35-40 and then harvest, or is 55 aok? I know wyeast suggests the lower temps, but I'm wondering what is being practiced out there most for non dry hopped beer harvests?
Question is for the non dry hopped beers, would I be better served crashing all the way to 35-40 and then harvest, or is 55 aok? I know wyeast suggests the lower temps, but I'm wondering what is being practiced out there most for non dry hopped beer harvests?
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