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Old 10-22-2012, 07:34 PM   #1
907_fellow
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Default Cold-crash between primary and secondary?

So I just brewed a raspberry wheat beer last night. It calls for a secondary fermentation in which some raspberry extract will be added. I have the luxury of cold crashing and typically do. However, this is the first time I'm going to rack into a secondary. Should I cold crash the primary to get as much to settle out as I can before racking to the secondary? Will these temp fluctuations be counter-productive?

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Old 10-22-2012, 07:47 PM   #2
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I would usually cold crash, but not with a wheat. A little haze is style correct

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Old 10-22-2012, 07:50 PM   #3
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Yeah I wouldn't crash going into secondary with a wheat. Pull a sample after it's been in secondary before you rack to bottling or keg and see how you like the clarity. If it's TOO cloudy, you can crash it before bottling/kegging.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 10-22-2012, 07:55 PM   #4
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If you are kegging, just crash in the keg. You'll get all the larger particles out in the first pint or so and you'll save time not crashing the secondary.

If you are bottling, cold crash the secondary before bottling.

The only time I 'double crash' (primary and secondary) is when I'm looking for brilliant crystal clarity (competition entries, wedding beers, etc)

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Old 10-22-2012, 07:56 PM   #5
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Sounds like a plan. Just pitched last night so probably give her 10 days or so in primary, then throw it in the secondary for 3 weeks. Everything gets kegged, no bottles for this guy.

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Old 10-22-2012, 07:57 PM   #6
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So judging by your responses, I would guess you guys secondary 100% of the time? I have made 6 batches without using a secondary. This is my 7th brew, but first time using a secondary.

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Old 10-22-2012, 07:58 PM   #7
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Quote:
Originally Posted by 907_fellow View Post
So judging by your responses, I would guess you guys secondary 100% of the time? I have made 6 batches without using a secondary. This is my 7th brew, but first time using a secondary.
Nope. I rarely secondary, actually. If I lager a beer or want to rack onto fruit or something odd, I will secondary...but otherwise I dry-hop in primary or long-primary until kegging time.
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Old 10-22-2012, 07:59 PM   #8
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I usually cold crash from primary to serving keg...No secondary unless planning on leaving in fermentor for more than 6 months.

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Old 10-22-2012, 08:02 PM   #9
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So another question... Like I said, I have so far just used a primary. The ipa I have in one right now is about 5 weeks old. How big of a deal is it to be sitting on all that trub? I kno the yeast will start to give off non-desirable flavors at some point but should I try to figure out a way to filter the trub out when racking from the kettle to the primary in the future? Does the trub not really matter much for taste?

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Old 10-22-2012, 08:07 PM   #10
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Quote:
Originally Posted by 907_fellow View Post
So another question... Like I said, I have so far just used a primary. The ipa I have in one right now is about 5 weeks old. How big of a deal is it to be sitting on all that trub? I kno the yeast will start to give off non-desirable flavors at some point but should I try to figure out a way to filter the trub out when racking from the kettle to the primary in the future? Does the trub not really matter much for taste?
You're about to get a dozen different responses but.....

I did a very basic test months ago -- I made a 5 gallon batch and split it before fermentation. One batch was unfiltered, the other batch was run through an extremely fine mesh bag.

Four months later -- both batches tasted exactly the same.

Now I currently try to minimize trub but not because of flavor, but I want as much headspace as possible. If I'm entering it in a competition where the batch is supposed to be extremely or brilliantly clear, I'll also filter. But again, not for flavor.

You'll probably hear things about tannins, hops breaking down, or yeast autolysis, but I've never had an issue and I doubt I ever will.
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