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Old 02-04-2014, 09:55 PM   #1
CideyMan
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Default Is bottle carbing possible after cold crash?

Is bottle carbing possible after a 24hr cold crash?

Ideally I want to cold crash, bottle carb then pasteurize

What is everyone's experience

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Old 02-04-2014, 10:01 PM   #2
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I do a 5-7 day cold crash @ 35-36 *F, bottle cold, and mine still bottle carb just fine. Plenty of yeast remains for the task.

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Old 02-04-2014, 11:22 PM   #3
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I cold crashed @ 42° for 2+ weeks and my cider was carbed up in 7 days.

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Old 02-05-2014, 02:49 PM   #4
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I've done it after cold crashing batches with S-04 and Nottingham for months. Of course, you need to bring the temp back up to say 68 again for the yeast to get active, but you knew that.

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Old 02-05-2014, 02:58 PM   #5
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Sure... eventually all bottles will carb up, some sooner than others depending on the beer and yeast. I usually dose with added yeast for big IPBA's and all big Belgians, not so much for Wit's, APA's and others...

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Old 02-05-2014, 05:22 PM   #6
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Quote:
Originally Posted by norsk View Post
Sure... eventually all bottles will carb up, some sooner than others depending on the beer and yeast. I usually dose with added yeast for big IPBA's and all big Belgians, not so much for Wit's, APA's and others...
I had a similar question in another thread but didn't get any response - I have also cold-crashed and racked, and then tried reviving a small sample (with apple juice and sugar) to see if there is any life left in it, and didn't get any response after a couple of days. So I am not confident there is enough yeast left to bottle carb. If want to add some yeast like you said, just to be sure (I don't want a ton of bottles of flat cider really...) how would you do it? I was thinking make a fresh starter and chuck it in the primary a day before bottling (with added sugar in the bottle for carbing), how would that work out?
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Old 02-05-2014, 05:51 PM   #7
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Quote:
Originally Posted by markowe View Post
I had a similar question in another thread but didn't get any response - I have also cold-crashed and racked, and then tried reviving a small sample (with apple juice and sugar) to see if there is any life left in it, and didn't get any response after a couple of days. So I am not confident there is enough yeast left to bottle carb. If want to add some yeast like you said, just to be sure (I don't want a ton of bottles of flat cider really...) how would you do it? I was thinking make a fresh starter and chuck it in the primary a day before bottling (with added sugar in the bottle for carbing), how would that work out?
If you do need to add yeast for carbing purposes, a very small amount is all that's required. About 1/5th of an 11g dry ale yeast packet added at bottling will do the trick
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Old 02-05-2014, 07:18 PM   #8
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If you do need to add yeast for carbing purposes, a very small amount is all that's required. About 1/5th of an 11g dry ale yeast packet added at bottling will do the trick
Oh, really, didn't really realise that. I mean I figured any old yeast would probably do as it's there just to carbonate, but thought I would need to sort of revive the whole batch first with a larger amount of yeast.

Actually, I am thinking I am just being overcautious and in fact the cider WOULD carbonate up after a few weeks. Maybe I should split the batch and try both approaches just to see what works out.
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Old 02-06-2014, 03:20 PM   #9
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Waiting "a couple of days" after cold crashing and warming up is likley not near enough.

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Old 02-06-2014, 04:17 PM   #10
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I cold crashed at 1.005 for 1 week. Bottled, and I had my plastic bottle carbing up after just 2 days.

I would say it depends on the yeast you used. The whitelabs yeast does not make a very dense yeast cake, and leaves some in suspension.

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