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 purchase.
Could anybody share his/her thoughts and maybe his/her experience with this?
Post #1 made 7 years ago
Last edited by bruwa on 05 Nov 2015, 03:29, edited 1 time in total.