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Old 10-02-2007, 03:33 PM   #11
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Quote:
Originally Posted by Brewer3401
I thought if you dump gelatin in 34 F beer, the gelatin would immediately gel.

If this is so, gelled gelatin won't attach to the yeast.

Am I thinking correctly on this (I add gelatin to 64 F or so, then crash to 34 F)
more than likely, as I said above it is most effective when the temperature is falling. (ie add the finings just before turning down the temperature controller).
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Old 10-02-2007, 04:31 PM   #12
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Jamil's whole point on longer primary has to do with leaving the young beer on as much yeast as possible for those 3 weeks to speed (and allow) conditioning. If you crash cool the yeast, it's not only going into dormancy but also falling out of the beer and NOT conditioning the beer. It's really really hard to do what's ideal because it takes patience but I think 3-4 weeks in primary (maintained at ferment temps) and then crash cool for 48 hours prior to racking to keg is the best thing you can do. I hardly ever heed my own advice though because I'm always running out of brew. I need to brew every other week to stop myself from rushing beers into the kegs.

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Old 10-02-2007, 04:39 PM   #13
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Quote:
Originally Posted by Bobby_M
Jamil's whole point on longer primary has to do with leaving the young beer on as much yeast as possible for those 3 weeks to speed (and allow) conditioning. If you crash cool the yeast, it's not only going into dormancy but also falling out of the beer and NOT conditioning the beer. It's really really hard to do what's ideal because it takes patience but I think 3-4 weeks in primary (maintained at ferment temps) and then crash cool for 48 hours prior to racking to keg is the best thing you can do. I hardly ever heed my own advice though because I'm always running out of brew. I need to brew every other week to stop myself from rushing beers into the kegs.
Does anyone remember (when we all started brewing) to NEVER let the beer sit on yeast for over 2 weeks.

Was this just BS, or was it because most of us fermented above 70 F

This Friday will be 2 weeks, and I'm going to let it go until next Wednesday, crash to 34 F, then keg 2 days later.

I'll let you all know how it turns out.
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Old 10-02-2007, 04:50 PM   #14
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By falling temperature I mean from fermentation temperature to cellar temperature and not chilled btw. If a beer is allowed to mature properly, more often than not if will be bright if not polished at this temperature.

Autolsys can occur within quite a short space of time although is less likely to occur quickly with a healthy yeast and good quality wort/beer that contains all the nutrients that makes a yeast happy. I suspect the 1-2 week rule of thumb dates back to the time that the yeast and extract was of dubious quality.

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Old 10-02-2007, 05:31 PM   #15
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I pitch into 55-60 F wort, and ferment around 63 F (ales).

So, if I leave the beer on the yeast for 2-3 weeks, leave the temp at 63 F ?

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Old 10-02-2007, 06:48 PM   #16
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Personally I believe 10-14 days in the primary is sufficient, I don't see the point in leaving it any longer. Generally i'll then rack it to the keg and mature for a further 2-3 weeks at cellar temperature. There will still be plenty of yeast in the beer which will drop out in the keg and can be drawn off with the first 1/2 pint. If I was using a less flocculant strain of yeast such as Windsor or US05 i'd add isinglass at the 10-14 day point and chill the fermenter to cellar temperature for a few days before racking to the keg. If you are racking bright beer to the keg you need to be extra careful when transfering, purging out the o2 is even more important as there is will be no yeast left to absorb it.

This method works well for English yeast strains and moderate gravity beers, stronger beers require more time in the keg to mature properly, other yeast strains may require treating differently.

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Old 10-18-2007, 08:57 PM   #17
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OK. I left it for 14 days at 64 F, then crashed to 34 F for 5 days.

NOT CLEAR

It's not brilliantly clear like I wanted.

Next time (ale), I'm going to ferment at 64 F for 10 days, add gelatin and crash to 34 F for 7 days.

Will let you know.

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Old 10-18-2007, 09:02 PM   #18
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Quote:
Originally Posted by EdWort
I do that all the time for all my beers. No finings, No Fruit, No Corn, No Rice, and No Candy in my beer.

Reinheitsgebote!
And this is why the Germans know their beer. They have a word specifically for the concept that beer should contain 3 ingredients:

1)hops
2)malt
3)water

Reinheitsgebote, indeed!
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Old 10-18-2007, 09:03 PM   #19
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Yeah, I rarely (see never) find crash cooling clears my beer. I hit it with the gelatin and leave for a week at room temp. That does the trick for me.

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Old 10-18-2007, 09:17 PM   #20
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Quote:
Originally Posted by zombiejellyfish
And this is why the Germans know their beer. They have a word specifically for the concept that beer should contain 3 ingredients:

1)hops
2)malt
3)water

Reinheitsgebote, indeed!
I think nowadays they let them use No. 4.

Yeast.
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