When lowering the temp of a beer post-fermentation—whether it be cold crashing an ale, a soft crash before dry hopping a NEIPA, or lagering after the diacetyl rest—brewers sometimes recommend doing so slowly (3-5 degrees a day, or whatever). I know not everybody does it, but what is the downside to just doing it as fast as you can?
I’ve never really under that and I’m wondering what I’m missing.
I’ve never really under that and I’m wondering what I’m missing.