You mentioned you tipically ferment lagers at 50 F. What temp do you step up and hold for a diacetyl rest on a Lager? 60F or 70F ? Great info on fermentation. Thank you!
I am with you when it comes to hard-crashing. There is on exception though. On the advice of David Bryant at Brewingscience Institute (he brewed Hefeweizens in Germany for years before opening his yeast lab) I do a step down on Hefeweizens (BSI-300, WLP300 etc) over three or four days and are rewarded with beautifully balanced aromas.
Nothing out of the ordinary here for me. I guess I step down all of my IPAs to 38 to harvest or dump and dry hop at 38, which is the best dry hop temperature according to Scott Janish at Sapwood Cellars and I agree.
You are the braj!
I needed that.
More good stuff Adam… thanks!
Lots of great info there, thanks!
Beautiful content as always
You mentioned you tipically ferment lagers at 50 F. What temp do you step up and hold for a diacetyl rest on a Lager? 60F or 70F ?
Great info on fermentation. Thank you!
You are the fermentation education master! We appreciate you always fostering the conversation!
I am with you when it comes to hard-crashing. There is on exception though. On the advice of David Bryant at Brewingscience Institute (he brewed Hefeweizens in Germany for years before opening his yeast lab) I do a step down on Hefeweizens (BSI-300, WLP300 etc) over three or four days and are rewarded with beautifully balanced aromas.
Nothing out of the ordinary here for me. I guess I step down all of my IPAs to 38 to harvest or dump and dry hop at 38, which is the best dry hop temperature according to Scott Janish at Sapwood Cellars and I agree.
Yeah I tend to do the soft crash for my IPAs.
What pressure psi do you have the FV at when you crash it?
I prefer to pressure it up to the tank max which is 15psi on the tanks I Have used.