9
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Cold Crashing techniques
I give fermentation 4-5 days at 63°F, then bump up the temp to 70-72°F for maybe another 3 days. Then I crash to 33°F for 3-5 days until the beer clears.
- 33.4k
7
votes
Cold Crashing techniques
I am not sure exactly what you are defining as efficient, so I am going to answer this assuming time efficiency is your primary goal.
Denny's advice is good advice for a general approach without ...
- 7,048
5
votes
Accepted
Can I cold crash if I'll be bottle-conditioning?
Once you have cold crashed there will still be enough yeast to carb up your beer, given enough time.
I suggest leaving your beers in primary for your usual amount of time, but racking to secondary ...
- 7,048
4
votes
How long should I maintain cold crash temperature for Witbier?
To really answer your question, a couple of days more or less will not make a difference.
Actually, you shouldn't cold crash witbier. It is also bottled with its yeast. At serving time, you then make ...
- 3,665
3
votes
How long should I maintain cold crash temperature for Witbier?
Yes, you can keep the temperature for several days, no problem.
The only problem that can cause you is to clarify too much and lose the turbidity that witbier needs.
Glad to be able to help!
3
votes
Accepted
Cold Crashing Mead. Need help with details
Most of the time mead makers don't cold crash. Just let it sit and it will clear over time. If you want to speed it along look into wine fining agents.
- 36.2k
2
votes
Accepted
Would an extended time cold crash at 10°C work or not?
It won't hurt anything for sure. It will work about how you'd expect, actually, your beer will clear up quicker than at room temperature but not as fast as if you could get it down to 35 F or wherever ...
- 167
2
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Accepted
Cold crashing and risk of oxidation
This is a valid way to do it.
There will be a slight amount of air and therefore oxygen sucked in, but not enough that I would worry about it.
- 7,048
2
votes
How can you force flocculation of weizen yeast?
I brewed something like this a couple of months ago.
Wait until first fermentation has calmed down (not stopped), then rack to secondary and add some sugar to make fermentation go one, depending on ...
- 3,665
2
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Bringing Cold Crashed Beer to Room Temperature
Regarding your question about yeast viability - it probably depends a little bit on how long you had the beer stored in the fridge, and how cold you stored it. Assuming you only had it stored for a ...
- 196
2
votes
Accepted
Cold crashing and priming for carbonation, does that work?
There are two steps needed here:
Ensure complete fermentation
Reduce the amount of yeast in suspension.
If you are concerned that the fermentation is not complete, you could raise the temperature of ...
- 2,060
2
votes
Accepted
Does cold crashing have a negative impact?
I send an email to John Palmer, he has been kind enough to answer. I guess it is ok to post it here, so here it is:
Hi,
It's best practice. Lots of breweries cold crash, and they lose head retention ...
- 203
2
votes
"Debugging" a bitter DDH NEIPA
Less bitterness - I would drop some of the interim hop additions, I would stick with the FWH just to reduce foaming, and I would eliminate the 40min 0.2oz and 20 min 0.45 oz additions.
If you want ...
- 7,048
2
votes
Can I cold crash if I'll be bottle-conditioning?
You don't really need to rack to secondary. Just cold crash in your primary fermenter, and then be very careful not to suck up any yeast from the bottom when you transfer to your bottling bucket.
The ...
- 197
2
votes
Taste diacetyl in my first Pilsner :(
Looks just like a little bit rushed for the total schedule. It wouldn't have hurt the beer any to let it finish out at the warmer temp of 60F. Instead your data shows you started to chill it back ...
- 36.2k
1
vote
Taste diacetyl in my first Pilsner :(
Short Answer:
Oxygenation or Yeast
Did you stir it enough to oxygenate the wort?
Did you use enough yeast (you must have, sorry answered this one for you)?
How did you store the yeast?
Yeast age?
...
- 306
1
vote
I'm cold-crashing in a corny keg, in a fridge. I want to take some away in bottles in about 48 hours. Can I carbonate it at the same time?
I would carbonate straight away, not wait 24H. Personally would not go above 2bar ~ 30 psi.
I don't use finings in home brew, cold crashing for 48H should be fine in such a small vessel.
- 7,048
1
vote
Cold crash amount of CO2 sucked into fermenter
Per the suggestion of @Frazbro
At 0 psi there are 0.85 volumes (1.68g/l) of CO2 in the beer at room temp and 1.47 volumes (2.91g/l) at cold crash temperature.
So the difference is 1.23g/l. For 23l 28....
- 241
1
vote
Does cold crashing have a negative impact?
I have never noticed a problem with cold crashing. In reality, it takes a while for the temperature to drop anyway (albeit not 1*C per day). If you are hoping to harvest the yeast, shocking them ...
- 998
1
vote
How long does clarification take given a refrigerator temperature level cold crash?
Since this question involves estimation and I haven't actually run the proposed experiment myself or recorded specific data, I'll take my guess based on what I think I might know based on 20 years ...
- 3,415
1
vote
How long does clarification take given a refrigerator temperature level cold crash?
For cold crashing we go from tank temp to 4C in about a day, that is due to the limitations of our cooling plates and chillers. If we could drop a tank from 18-20C to 1C in 12H I would take that. ~1....
- 7,048
1
vote
Accepted
Cold crashing kombucha
In my personal experience, cold crashing does help to clear the booch a bit.
I'm a homebrewer who has started to brew kombucha. I've only got 4 kombucha brews under my belt and I've been kegging ...
- 310
1
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Cold crashing kombucha
Some info about Cold Crashing.
Cold crashing will definitely help that problem of cloudiness and yeast sediments on the bottom. I recommend 10 days at as close to 0 celsius as you can. e.g. 1 degree ...
- 271
1
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Can I cold crash if I'll be bottle-conditioning?
Nobody likes unless it's a Brett-conditioned beer, in which case you pour the yeast sediment into a separate shot glass. Yes there is still enough yeast to bottle beer even after a cold-crush. You can ...
- 1,498
1
vote
Why exactly does cold crashing work?
I think once you guys read any number of bio papers like Mechanisms of Yeast Flocculation: Comparison of Top- and Bottom-Fermenting Strains, by PASCALE B. DENGIS, L. R. NE´LISSEN, AND PAUL G. ROUXHET, ...
1
vote
Sanitizer sucked back into beer, dangerous?
I just had the same thing happen to me so I emailed Five Star Chemicals to see if they thought it would be safe. They said that if it had happened before the fermentation then it would be ok because ...
- 11
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