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Old 06-10-2013, 11:33 AM   #1
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Default Cold Crash Problem with Double IPA?

I just brewed the Hop Hammer (double IPA) recipe from BCS. When I moved the beer into the carboy, cold break, proteins, etc began to drop out. After the heavy stuff dropped out, the liquid had stratified into two distinct layers. I had never seen that before and thought it might have something to do with the ridiculous amount of hop oils in the beer (calculated ~280 IBUs)? Fermentation mixed everything up and I didnt see this again.

After dry hopping (~8oz of pellets), I wanted to cold crash the beer. Last night I set my fridge to 38C (from 70C fermentation temp). This morning I looked at it and saw about one inch of liquid sitting on top of the beer. This liquid was much more clear than the rest of the beer. I have never seen this before. I will be kegging in a few days, and hoping that everything mixes back up in the process, but I definitely thought this was weird. Has anyone else seen this? Are these actually hop oils?

Thanks ahead of time for the help!

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Old 06-10-2013, 10:35 PM   #2
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aaaaaaaaand I'm an idiot.

Just in case this happens to some one, I figured that I would post what it actually was.

I used a blowoff tube. Sanitizer was sucked up the blowoff tube and sat on top of the beer. Really stupid.

I would ask if its still ok to consume, but I don't really care. I'm going to drink the hell out of it.

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Old 06-10-2013, 11:55 PM   #3
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You ferment at 70C?

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Old 06-11-2013, 01:47 AM   #4
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Pitched at 66C. Held it for 36 hours. Raised it over the week to 70C to ensure that the yeast finished out. Went from 1.080 to 1.010. Scary drinkable for 9% ABV.

This stuff is great. Highly recommend it for any hop heads out there. On my third pint already.

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Old 06-11-2013, 10:40 AM   #5
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You sure? That's 158 deg F

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Old 06-11-2013, 11:11 AM   #6
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Sanitize some tin foil and put it over the top with a rubber band when you cold crash...I too have learned that lesson. I also raked under the starsan layer as well with no ill effects

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Old 06-11-2013, 12:21 PM   #7
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Quote:
Originally Posted by j_dub4t
Last night I set my fridge to 38C (from 70C fermentation temp).
Quote:
Originally Posted by zachattack
You ferment at 70C?
Quote:
Originally Posted by j_dub4t View Post
Pitched at 66C. Held it for 36 hours. Raised it over the week to 70C to ensure that the yeast finished out.
You're not getting it - you keep saying Celcius when you clearly mean Fahrenheit. You did not pitch at 66C. You pitched at 66F. You didn't raise it to 70C, you raised it to 70F.
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Old 06-11-2013, 01:01 PM   #8
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Realize that now, like I said - "On my third pint already"

Eh well. Thanks for the help

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