Cold conditioning

My Yankiwi Pale has completed fermentation. I've decided to experiment with cold conditioning this batch. I've set the temperature controller on my fridge to 2 degrees centigrade and I'm holding the beer at that temperature for about 2 weeks. The idea is that the suspended yeast will go dormant and sink to the bottom so the beer will be nice and clear for when I bottle it. I won't be putting any finings in this brew so we'll see if the cold cconditioning (in conjunction with the Irish Moss I added at the end of the boil) will fix the haze problem I had with the last batch. I plan to bottle in just over a week's time so we'll see then.

Tonight I'm off out for a beer at my favourite Auckland pub - Galbraith's Alehouse. It serves proper English-style real ale and is a must-visit for a beer lover in Auckland.