So for two weeks my coopers dark ale has been in primary, it fermented from 1050 to 1004 in 5 days at 18c and did a spell at 21c while it settled after I moved it to rack to secondary.
I dry hopped 50g of fuggles into the secondary and the FV is currently sat at 14-16c in my porch it's been there for 3 days.
After some research many users talk about the benefits of cold crashing before bottling, as I have never kept the FV anywhere warm does this mean it's always been too cold? Can I cold crash? Or have I already achieved this keeping my secondary at 16c?
My hop pellets haven't sunk to the bottom yet but they have slowly transformed into a thick mush in my FV.
I'm also intrigued to know if keeping a secondary FV too cold for fermentation has any good/bad effects on the final product?
All my samples prior to dry hopping have tasted excellent so until now I have had no cause for concern.
Any thoughts?
Cheers
I dry hopped 50g of fuggles into the secondary and the FV is currently sat at 14-16c in my porch it's been there for 3 days.
After some research many users talk about the benefits of cold crashing before bottling, as I have never kept the FV anywhere warm does this mean it's always been too cold? Can I cold crash? Or have I already achieved this keeping my secondary at 16c?
My hop pellets haven't sunk to the bottom yet but they have slowly transformed into a thick mush in my FV.
I'm also intrigued to know if keeping a secondary FV too cold for fermentation has any good/bad effects on the final product?
All my samples prior to dry hopping have tasted excellent so until now I have had no cause for concern.
Any thoughts?
Cheers