Originally Posted by Ittldo
Okay so I am leaning towards cold crashing. Currently my Irish Red has been in the secondary carboy for three days. New plan is to leave it until day seven then put into 35 degree give or take for seven days, then keg.....thoughts? Remember my goal is not clarity but yeast removal. I know it does not hurt you, I just want to minimize the amount in my beer.
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Sounds like a plan. The first time you do this, you'll be amazed at the way it drops the yeast out and firms up the cake. It also helps to take care while siphoning to avoid putting the bottom of the siphon into the yeast cake. You'll have enough yeast left to bottle carb if you want, but the amount in the bottom of each bottle will be less.
Prime and bottle the beer cold. I like to use a sanitized spoon to very, very gently stir the primed beer to evenly distribute the sugar. If using a priming calc, enter the highest temp that the beer saw during the ferment process, not the cold crash temp.