I normally let the yeast clean up at around 20-22C (room temp) for a week. In other words, I leave the FV for two weeks then crash cool for a week.
2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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