philm63
Grandmaster Brewer
At what point along the temperature scale does ale yeast drop out to the extent there wouldn't be enough left come bottling time?
I plan to dry-hop my upcoming IPA using pellets in the secondary, and I've seen tips here and there saying to cold-crash before bottling to be sure all hop particles have settled out. If I'm going to crash it for that purpose, I'd like to not remove too much yeast so as to avoid problems with bottle-conditioning, should I choose to bottle.
Is there a reasonable temperature where one could expect hop particles to drop out more easily while staying away from temperatures that are likely to put my yeast into a coma?
P.S. I also plan on using a hop-sock on my auto-siphon just in case...
I plan to dry-hop my upcoming IPA using pellets in the secondary, and I've seen tips here and there saying to cold-crash before bottling to be sure all hop particles have settled out. If I'm going to crash it for that purpose, I'd like to not remove too much yeast so as to avoid problems with bottle-conditioning, should I choose to bottle.
Is there a reasonable temperature where one could expect hop particles to drop out more easily while staying away from temperatures that are likely to put my yeast into a coma?
P.S. I also plan on using a hop-sock on my auto-siphon just in case...