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Old 12-03-2012, 05:56 PM   #11
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The cooler idea worked pretty well for me. I left it in the dark basement and siphoned into a secondary before bottling. Beer came out pretty clear! I would think 46 degrees would help but the colder the beer the more stuff will settle to the bottom.

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Old 12-03-2012, 07:01 PM   #12
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I have no idea what the "proper" cold crashing temp is. I have never done that. I just leave it alone and let it do what it does. The beer is good and no major defects have occurred due to improper temp control. I am in the process of talking my wife into getting a second fridge. Side by side. She can have the freezer and I get the fridge. Then ill ark on temp control.

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Old 12-09-2012, 09:43 PM   #13
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Cracked the first beer of the batch I cold crashed. It's fully carbonated and clear! I warmed it up slightly to 50 degrees, added 5g priming sugar and voila! Beer happened!

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Old 12-12-2012, 11:35 PM   #14
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Old 12-13-2012, 01:09 PM   #15
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A few weeks in the fridge after its carbed up will give you some pretty clear beer. This is when it's bottled btw

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Old 12-13-2012, 01:59 PM   #16
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Since this seems right on topic and I have yet to find a definitive answer from anywhere, I thought I would put this out there in this topic.

I don't keg, I bottle and prime with anywhere from 2-5 oz. of corn sugar depending on the style. How long can I cold crash to see maximum clarity but still have a beer that will carb up in 2-3 weeks? I figure each beer is a different case and I typically wait until after I bottle to cold crash. I normally just throw the bottles in the fridge for a day or so before I pop them open.

Should I be cold crashing prior to bottling? How long and how cold before it will not carb as expected? Is cold crashing in the bottle sufficient? So many unanswered questions.

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Old 12-16-2012, 07:17 PM   #17
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*This is based on my own observations and may not reflect what a professional brewer will tell you about cold crashing.

My understanding is that it is only cold crashing if it happens before bottling. This is important for two reasons: 1. you lower the temperature significantly lower than you would by simply putting it in the refrigerator and 2. you end up with less trub at the bottom of your bottles. By cold crashing to a lower temperature (around 32 degrees Fahrenheit) you remove significantly more stuff that is floating in your beer (excess yeast, proteins, etc.). This is important because it results in less sediment at the bottom of a carbonated bottle. When there is more sediment at the bottom of a bottle it inevitably gets stirred up by the bubbles resulting in a cloudier beer which also has a more "green" flavor to it.

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