Tony Dyer
Active Member
Here is my Bitburger bubbling away merrily in the cellar at about 10 degrees C. Lovely. However, I'm concerned about the amount of stuuf below that nice creamy head, which presumably will descend to join the other large amount of crud at the bottom. How can I make sure that I get the maximum amount of beer and minimum amount of rubbish when I syphon off for lagering? I know careful syphoning will be essential but will a cold crash help to make sure everything drops to the bottom and forms a nice compact layer?
I've never got into cold crashing but I always lose an unacceptable quantity of beer when racking, and I want that to stop!
