New answers tagged cold-crash
I routinely do this. Namely because of time constraints as well. My normal brewing process involves brewing once a month. So when brewing the next batch I am tending to the previous batch which was fermented and then crash for a month.
What you're doing is lagering the beer, so it would have the same benefits it has for a lager beer. Beer deteriorates much more slowly at cold temperatures. The only possible problem I know of is that after that much time you might not have enough yeast left in suspension to carbonate the beer in the bottle. If that's what you intend to do, it'd be a good ...
The beer will clear with age, but will clear more quickly in cold conditions.
Sure, that's a good idea. Give it a week or 2 cold and it should clear up.
If you put your bottled beer in the refrigerator and let it sit, it usually will be crystal clear within a few weeks, even if it starts out with chill haze. I think the only difference between cold crashing before bottling and cold crashing in the bottle would be the amount of sediment you'll end up with in the bottle. When you crash before bottling, you ...
It's extremely unlikely that the cold crash will remove 100% of the yeast. There will be some left. It might take a little longer for the carbonation to start, but it will happen. I have crashed in a fridge and left it there for weeks, and still had enough yeast to carbonate.
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