18 reputation
3
bio website
location
age
visits member for 1 years, 2 months
seen Aug 20 '13 at 6:10

Full-stack programmer and rocket man


Apr
10
comment How to Cold Crash an Imperial Stout?
@Cleber I will try that next stout I try. The cold-crashing ended up working perfectly. I crashed in the fridge at ~34 degrees for 5 days. Really cleared up the cloudiness and gave it a great black color that shines red when held up to a light.
Feb
20
comment How to Cold Crash an Imperial Stout?
Would 34-36F be too cool? Just the answers I was looking for. Thanks. I will try to post updates as they come.
Feb
20
awarded  Scholar
Feb
20
accepted How to Cold Crash an Imperial Stout?
Feb
20
awarded  Supporter
Feb
20
comment How to Cold Crash an Imperial Stout?
Thanks for your advice and answers. I will skip dry hopping -- your point makes sense. I'm not really worried about tasting the yeast, but I'm still hoping someone can answer some of the cold-crashing-specific questions as I'm still very interested in learning more about the technique. I'd like to give this particular batch some TLC to make it clear (tho very dark), and eliminate any bottle trub. I'm also planning on aging 1 month minimum once bottled, so that's good to know about the carb, sugar, and extra yeast. Cheers
Feb
19
awarded  Student
Feb
19
asked How to Cold Crash an Imperial Stout?