Apr 202214Thu

Started cold-crashing

30℃ cold-crashing

The pressure has built back up to 15 PSI since I dry hopped 2 days ago and there’s still the odd bubble in the blow-off bottle, but if I don’t crash this now then I won’t have time to bottle it before going on holiday. Ideally I would have given the yeast a few more days to do its thing, but such is life. Can’t wait to see what this one tastes like!