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   1. Cold conditioning

      by bruwa, 10 years ago in Flat Beer to Beer

      First post

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      Hi everyone,
      
      up to now I primed, bottled and left the beer just sit at fermentation temperature (64°F/18°C) for about 2 weeks (no cold crash).
      Having read about cold conditioning (i.e. putting the bottles into a fridge at around 32°F/0°C for 2-3 weeks), I wonder whether I should do that, too.
      As this would take buying a second fridge for the beer only, I wonder whether this procedure ( not to be confounded with cold crash ) really makes that much of a difference in flavor as to justify the...

      Last post

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      Lagering is used with lager yeast and is a type of fermentation. Cold crashing is preformed after fermentation to drop the yeast and solids out of suspension before packaging. Cold conditioning is done after packaging as a way to age the beer.
      
      Cellaring beer is typically done at 50-55F range, 32-35F for a matter of weeks is what is specified here in this thread.
      5 Replies
      34311 Views
      Rick
      10 years ago

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