chasinreno
Brewer
- Joined
- May 9, 2012
- Messages
- 45
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I've finally gotten cold crash figured out. Ya, I know.
Now that I can drop my fermentation temperature down to 35F with relative ease I'm worried that I'm chilling my yest to fast. I've done a bit of research and can't find a consensus on how much temperature change a yeast can stand.
Does anyone have reality based experience they can share? The theorists seem to be a little confused.
Now that I can drop my fermentation temperature down to 35F with relative ease I'm worried that I'm chilling my yest to fast. I've done a bit of research and can't find a consensus on how much temperature change a yeast can stand.
Does anyone have reality based experience they can share? The theorists seem to be a little confused.