Fermented for 14 days at 65 degrees, and then cold crashed at 48 degrees. At 48 degrees I am now hearing a lot of yeast activity. What gives I have never experienced this before, what is your experience and or thoughts?
Brewed a really light wheat beer:
Candy Ass Hefe'
Method: Extract
Style: American Wheat Beer
Boil Time: 30 min
Batch Size: 2.25 gallons (fermenter volume)
Boil Size: 1.25 gallons
Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Topkick Brewing
Original Gravity:
1.034
Final Gravity:
1.009
ABV (standard):
3.26%
IBU (tinseth):
25.17
SRM (morey):
2.92
Fermentables
Amount Fermentable PPG °L Bill %
1 lb Liquid Malt Extract - Wheat 35 3 50%
1 lb Dry Malt Extract - Wheat - (late addition) 42 3 50%
2 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Saaz Leaf/Whole 3.5 Boil 30 min 25.17
Hops Summary
Amount Variety Type AA
1 oz Saaz Leaf/Whole 3.5
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Target Water Profile: Dupont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 1 4 15 9 61