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Old 12-18-2008, 02:58 PM   #1
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Default how cold is too cold-crashing

for yeast viability, how cold is too cold?

would 24* kill the yeast, or would i only have to worry about freezing bursting cell walls?

i would like to bottle, and do not wanna repitch. kinda defeats the purpose of cold crashing, i went a little too cold tho

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Old 12-18-2008, 03:01 PM   #2
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Well since 24* is below freezing, I'd say you'd have another problem on your hands.

I usually cold-crash around 35 degrees.

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Old 12-18-2008, 03:03 PM   #3
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Yeah, flyangler, but it also depends on the composition of the beer, how much alcohol, etc. 24f doesn't necessarily mean frozen beer---but I would guess that the yeast aren't too happy in any case. To be safe, I'd rehydrate half a packet of dry neutral yeast like US-05 or nottingham and mix that into the beer when you mix in the priming solution at bottling.

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Old 12-18-2008, 03:05 PM   #4
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Since 28°F is usually the temperature at which most beer freezes, 24°F would obviously seem too cold. So, to answer your question, "freezing" is too cold. If, for some reason, it didn't actually freeze, then you're fine.

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Old 12-18-2008, 03:09 PM   #5
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Quote:
Originally Posted by Evan! View Post
Yeah, flyangler, but it also depends on the composition of the beer, how much alcohol, etc. 24f doesn't necessarily mean frozen beer---but I would guess that the yeast aren't too happy in any case. To be safe, I'd rehydrate half a packet of dry neutral yeast like US-05 or nottingham and mix that into the beer when you mix in the priming solution at bottling.
Quite true, Evan! Without knowing the specific ABV of the beer in question, I'm only speculating. Odds are pretty good that the yeast is tits up.

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Old 12-18-2008, 03:58 PM   #6
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I dont crash cool if I`m bottling a beer, only with kegs. The beer goes through a mini fermentation in the bottle and will clear on its own in time. Time in the bottle will clear your beer. That being said I usually only bottle beers that you only drink one or two of in a sitting eg. Imperial stouts, spiced winter beers, barley wines etc.,the slammers all go into the keg.

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Old 12-18-2008, 04:37 PM   #7
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24 is probably too cold. The only time that kind of temperature would come into play is if you were making an Eisbock (awesome stuff). I'd imagine it would fall out quite nicely, but the yeast would, in fact, be done.

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Old 12-18-2008, 05:14 PM   #8
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not the slightest bit of ice in the bucket....

should be a 6% beer

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Old 12-18-2008, 07:14 PM   #9
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17* is to low let me tell ya ... Took a few days in the fridge to thaw out . Beer was crystal clear though and went straight to keg.I am really glad this one was in a plastic bucket and not the BB, bucket has a noticeable bulge in it now.BB most likely would have split

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Old 12-18-2008, 11:41 PM   #10
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since mine is still 100% liquid, would this mean the yeast should be able to carbonate? any general concensus?


thanks for the idea thus far

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