What does this do?

[Baldbrewer]

Hi All,
I have an FV sat in my STC controlled Fermenting fridge with my AG#1 summer lightning in it.

The recipe says to reduce the temp to 12c after 7 days fermentation period for 7 days I have done this. Just out of curiosity and to help my brewing knowledge "what does this temperature reduction actually do to the yeast & beer?"

Also the recipe says to "fine and serve" after this period will this beer really be ready that early? can't think it will be at its best?
will I really need to fine after a week at 12c :hmm:
If I need to fine what is the best method?

thanks all, sorry for the braindump of newb questions!
:

 

[earthwormgaz]

I wonder if they're trying to "cold crash" it to bomb the sediment out?

 

[Mark1964]

the drop in temp is for the yeasts benefit i would have thought

 

[Good Ed]

I know this is your 1st AG, but you should get used to following your own guidance rather than someone else's instructions. You don't say what yeast you are using, and your yeast has probably fully attenuated after 7 days, but some yeasts need longer; it's just a matter of checking the SG, and I don't know if you have done this. So after 7 days you have dropped the temperature, which will have the tendancy to drop the yeast out and clear your beer, usually to "crash cool" a beer the temperature would be more like 2C. Anyway after your 7 days at 12C you should be good to bottle or keg, but you may wish to confirm this but taking SG readings to make sure that the yeast has fully attenuated. I wouldn't bother fining, and after bottling and priming you need to keep at say 20C for 7 days to fully prime the beer and then store at a cool temperature, and enjoy :drink:

Now for AG#2, and you have got the best part of your kit with a fermentation fridge, ferment at the recommended temperature, and you can check towards the end of fermentation and once the SG remains the same for 3 consecutive days your fermentation is complete. You can even raise the temperature for the last few days, without any risk of off flavours, which helps with your attenuation. You should then keep the beer at fermentation temperature for another 4 days to let the yeast clean up after themselves, and then crash cool for a day or so, then bottle.

 

[Baldbrewer]

Cheers Ed,
The yeast was safale-04 , after 5 days gravity was down to 1.008 from an OG of 1052.
2nd day of fermentation you could see the yeast whirling around in the FV, amazing to see!
Thank you for the detailed reply,
:

 

[The Goatreich]

I did a tour of a microbrewery on the weekend, and they were saying that after fermentation in the primary vessels (around 5 days) they then transfer the beer to conditioning vessels for a few days, which are stored at a cooler temperature to help bring the yeast down and also helps stop chill haze. Annoyingly I don't remember what temp they said their conditioning vessels were set to, but I was surprised to hear them say it helps with chill haze.

 

[evanvine]

Well it looks like after 30 years, I'm still learning!
Think I will stick to ferment circa 20C, bubble rate circa 3 mins, then keg or bottle!
Always worked in the past, but interesting to hear new ideas.

 

[critch]

always best imo to start the ferment 2.c -1.5.clower than yer highest ferment temp imo

might not work at your amounts but i brew for three days (sometimes 4) then when the beer is at 2 points above fg i chill for 4 days down to 5.c fine 24hrs before racking,rack and let it sort itself out, then fine and send to customers

 

[Baldbrewer]

just love this hobby so much to learn and enjoy, in reality the actual brewdays are a small percentage of "homebrewing" and of course the quality control sessions are an additional benefit!

thanks all for the info :