kanzimonson
Well-Known Member
I've heard some talk of crashing a lager too quickly will make the yeast express a bunch of esters as they go into dormancy. Any thoughts/experiences on this? How quick is too quick?
I'm stoked about a (doppel?) maibock I just brewed that went from 1.080 to 1.016. It's ready to package now and I'd love to have it for Easter. I'd like to get some gelatin action going, but time is short and if I need to crash it over a couple days then that really puts the pressure on.
I'm stoked about a (doppel?) maibock I just brewed that went from 1.080 to 1.016. It's ready to package now and I'd love to have it for Easter. I'd like to get some gelatin action going, but time is short and if I need to crash it over a couple days then that really puts the pressure on.