Will cold crashing after a beer is bottled (and waited 2 weeks for the carbonation) give you the same clarity as doing it in the fermenter prior to bottling (assuming you pour your beer carefully given the extra sediment that will exist)? Are there different rules to follow if you bottle cold crash vs fermenter cold crash?
I brewed an Irish Ale. Everything turned out great except I wish I tried cold crashing it prior to bottling. I haven't done it before and I am itching to find out how much impact cold crashing has relative to other practices to combating chill haze
The beer is has good clarity (from what I can tell) at room temp but, of course, produces chill haze when refrigerated. I have done some experiments with almost freezing a bottle (carefully) and then refrigerating it. Amazingly, within a day, the beer is noticeably clearer.
For the purposes of keeping the question directly on the Cold Crashing technique, I have produced a good rolling boil, used Irish moss, cooled wort down within 15 minutes using a counter flow chiller, primary fermented for 2 weeks, secondary for 3 weeks and no gelatin (since I would need to cold crash for it to work).
- I have seen this post but didn't did not quite address the question I have above. It did address the question if bottle crashing can be done but didn't describe the effectiveness and differences relative to doing it in the fermenter.