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Old 03-25-2013, 04:58 AM   #1
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If I crash my Belgian to 32F for a couple of days can I still use priming sugar or should I use fresh yeast during bottling? I am wondering if that cold of a temp will kill my yeasts. Wyesat1214 and WLP575

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Old 03-25-2013, 05:19 AM   #2
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Why crash to 32°? Crash to a few degrees higher and you would have no worries with the fermentation yeast. Adding fresh yeast is never bad, though, and almost always a safe bet.

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Old 03-25-2013, 05:25 AM   #3
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I was told to crash at 32. Crashing a bit higher makes sense though. Is it pretty much guaranteed that 32f will kill my yeast!

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Old 03-25-2013, 08:05 AM   #4
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Whether cold crashing or not. You will still need to add priming sugar if you want your beer carbonated.

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Old 03-25-2013, 10:31 AM   #5
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Quote:
Originally Posted by GilSwillBasementBrews View Post
Whether cold crashing or not. You will still need to add priming sugar if you want your beer carbonated.
+1
And I do suggest a couple of degrees above freezing for cold crash.
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Old 03-25-2013, 04:10 PM   #6
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with the alcohol in the beer, it won't freeze at 32*F so it would be OK to crash to that temp. also, it will take a long time for the entire volume of beer to get down that cold. that's quite a bit of mass to cool.

yes, you still need to use priming sugar. no, you don't need to add additional yeast. you can if you want to, but i've never added additional yeast after a multi-day cold-crash and i've never had a problem carb'ing.

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Old 03-25-2013, 04:15 PM   #7
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+1 to what sweet cell says ....

also freezing will not necessarily kill yeast.

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Old 03-25-2013, 10:42 PM   #8
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I was planning on using priming sugar, I was wondering if there would be enough active yeast left after cold crashing for two days

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Old 03-25-2013, 10:46 PM   #9
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Quote:
Originally Posted by awshucks5 View Post
I was planning on using priming sugar, I was wondering if there would be enough active yeast left after cold crashing for two days
It's fine. You could hold the beer at 32 degrees for many weeks, and not need to add fresh yeast.

When I make lagers, sometimes I add fresh yeast at bottling, expecially if I've held the beer near freezing for more than 8 weeks.

For less than a month or two at 32 degrees, you have no need to reyeast at all.
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