conditioning

[phill71]

OK...I'm now the proud owner of a fully functioning fermentation fridge, fitted with a heating tube & variable temp control.

I'm currently fermenting a London Pride recipe, using genuine brewers yeast, which was generously donated by a local micro-brewey &I've never seen fermentation action like it. It was churning away like a washing machine cycle for the first day! (only previously ever used yeast sachets like us-05 & SO4)

When I visited him to collect the yeast, he very kindly gave me a whistle stop tour of the brewery, and when he pointed out his conditioning tank, I'm sure he said that after tranfering the newly fermented beer it was cooled and then a little gas added, then left for a day or two.

As now I can control my temps from anywhere between 2c - 30c, my question is should I cool my brew after tranfering to my bottling / conditioning tank, and at what temp, and what's the reasons / benefits of doing so?

Phill

 

[PD]

Certainly ferment at around 18 degrees and when finished drop the temps to around 10C for a few days, it will help the yeast and debris drop out of suspension

prior to bottling rack the beer and raise the temps back to 17-18C for a few days and then prime with sugar and bottle. Keep the bottles at that temp for 2 weeks, then cool them and drink...

 

[nixhaz]

Do you cool it after transferring to a secondary or before?

 

[PD]

before, so it helps the beer to clear

 

[nixhaz]

Brilliant thankyou :) Got one I need to pop in the fridge later :)