Re: Aging Ales
- I will let the fermentation go thru its paces and after it's done
shock the yeast by dropping the temp to 40*f and then let it set at
that for as long as I wish before kegging. I've let it go as long as
6 weeks befor kegging and conditining (forced) and have gotten very
good results. The nice thing about shocking the yeast is that it
drops out faster and you get a clearer beer.
My 2 cents, Paul aka Linerider