Herman's Boy Almond Joy Coffee Adjusted yeast attenuation to 87% (value obtained on batch P2014
I ferment it at 52F x 3 days, 55F x 7 days and then let it rise to ambient temp (depending on time of year, usually in the 70's to 80's) for 3 days to clean up/finish up. I then fine and cold crash then keg. Crystal clear though even with just cold crashing it will drop crystal clear in a week or so of lagering.
1 Pastilha Whirfloc
I fiddle with this all the time as materials change and the Alpha Acids in the hops differ. Try to keep around 12 IBU and faithful to the Cream Ale category.