This seems to be at the end of the fermentation dropping temps down to 12-18°c in preparation for a dry hop.
So has anyone tried soft crashing? Is it really 'a thing' ?
Found this ........
https://www.biralleebrewing.com/2022/04 ... ebrew.html
Soft Crashing
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Eric
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Re: Soft Crashing
Didn't we touch on this a little while back in another post? What is perhaps relatively new is large rate dry hopping in the fermentation vessel rather than so-called soft crashing.
Most dry hopping of real ale has been done at racking to casks to be served through a beer engine. The procedure is as given by Murphy and Son's technical articles, produced below.
Fermentation takes 2 to 3 days, then gently cool to cellar temperature, then leave another 2 to 3 days to cleanse before racking to cask with dry hopping and finings as desired. That has been practiced for more than a century, just that those throwing bucket loads of hops at fermenting beers thought they had invented a new process without knowing the consequences.
Most dry hopping of real ale has been done at racking to casks to be served through a beer engine. The procedure is as given by Murphy and Son's technical articles, produced below.
- Cooling.jpg (92.84 KiB) Viewed 3372 times
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