I'm not sure if I'm placing my question in the right forum but it definitely does have to do with refigeration.
Here goes:
I am brewing an ale using the american ale 1056 yeast. Just recently I started having flocculation problems - after only about 3 generations.
I have been advised to do primary fermentation at around 20 deg C and then to "crash" cool to induce good flocculation. This time round I probably missed the right time to crash but my beer stayed rather cloudy in spite of cooling down as fast as I could from 18 C to 4 C in about 5 days.
My question is : how fast do you have to "crash"
Are we talking about 10 Deg C / day or 3 Deg / day ?
What is the experience out there? What does it take cooling- wise to flocculate an american ale yeast?
Here goes:
I am brewing an ale using the american ale 1056 yeast. Just recently I started having flocculation problems - after only about 3 generations.
I have been advised to do primary fermentation at around 20 deg C and then to "crash" cool to induce good flocculation. This time round I probably missed the right time to crash but my beer stayed rather cloudy in spite of cooling down as fast as I could from 18 C to 4 C in about 5 days.
My question is : how fast do you have to "crash"
Are we talking about 10 Deg C / day or 3 Deg / day ?
What is the experience out there? What does it take cooling- wise to flocculate an american ale yeast?
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