It’s time to crash. The yeast has done its job, so we lowered the temperature of our fermenter to 35F to drop any remaining sediment before packaging. This process will also help our cocoa nibs that we added a few days ago settle below our racking port. We made sure the conical was still filled with 5 psi and set our temp controller to 35F. Follow along and see how we move into carbonation next.
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