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Home Brew Forums > Home Brewing Beer > General Techniques > Cold Crashing????
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Old 04-09-2012, 05:25 PM   #1
DrifterFred
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Default Cold Crashing????

I am a new brewer...and have read a few threads that included COLD CRASH in it...what exactly is that?...I have a Cream Ale 1 week) and a Dark Brown Ale (1 day) in the fermenters...

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Old 04-09-2012, 05:29 PM   #2
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When you have reached your desired FG you can place the fermenter in a fridge or something around fridge temps for about 2 days. This will help the yeast flocculate and clear the beer sooner than just extended primary.

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Old 04-09-2012, 05:30 PM   #3
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^^ what he said. Cooling just makes all the larger particles in suspension fall out so you can rack less of the junk in the bottom. Cold crashing is just another method to clarify beer. I like to cold crash right after I add gelatin to get crystal clear beer.

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Old 04-09-2012, 06:30 PM   #4
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overnight lows are in the high 30's low 40's and highs in the 50's...would putting it in the garage for a couple of days work?..or would the flucuation in temps do something bad?

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Old 04-09-2012, 06:46 PM   #5
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On a separate note, heard recently that bottle conditioning is more difficult after cold crashing-- true?

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Old 04-09-2012, 06:52 PM   #6
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Quote:
Originally Posted by DrifterFred View Post
overnight lows are in the high 30's low 40's and highs in the 50's...would putting it in the garage for a couple of days work?..or would the flucuation in temps do something bad?
it should assuming you garage gets as cold as it does outside. I know mine doesnt, not alot maybe 5-10 degrees warmer but that might be too warm for the cold crash to work, I've never tried it so I couldn't say for sure.
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Old 04-09-2012, 07:17 PM   #7
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Quote:
Originally Posted by mattfmoore View Post
On a separate note, heard recently that bottle conditioning is more difficult after cold crashing-- true?
I haven't experienced it.
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Old 04-09-2012, 07:29 PM   #8
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at what temp does the COLD CRASH happen?..and does it need to be for 2 days will say 12 hours do any good?

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Old 04-12-2012, 03:11 PM   #9
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I've always wondered....after cold crashing, do you need to let it come back up to room temp before bottling? Or just pull it out of the fridge and go to town?

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Old 04-12-2012, 03:39 PM   #10
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matt

The whole idea with cold crashing is to make yeast inactive so the clear out of the beer and drop. Since you use those yeast to carb your beer in the bottle, there wont be as many around. I have never had a problem with it not working I would say it might add a week to your timeline. I just make sure after I bottle I store them in somewhere in the 70's, the temperture change and new sugar gets the yeast going again.

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