Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Cold Crashing...?
Reply
 
LinkBack Thread Tools
Old 01-30-2009, 09:30 PM   #1
BrianTheBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
Liked 1 Times on 1 Posts
Likes Given: 1

Default Cold Crashing...?

So I brewed my a Golden Ale/Kolsch almost two weeks ago now. It was a partial mash. I let the brew ferment for 8 days at 66 degrees then moved into my garage where the brew now sits at 40 degrees. I have heard this is called "Cold Crashing". Other people I have talked to have other names for this method. I am wondering what "Cold Crashing" actually does to the beer. Does it just break down the fermentation? Does it just clear the beer while still in fermentation? Should I use a secondary and if so why?

(I looked this up under the wiki and did not see anything)

This is my first time "Cold Crashing" and I am just trying to understand why this method works well when trying to make a Golden Ale/Kolsch.

Any info would be great, thank you.

- Brian

__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/
BrianTheBrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 09:34 PM   #2
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,291
Liked 32 Times on 28 Posts
Likes Given: 8

Default

Typically cold crashing is used to clear the beer after fermentation is complete. You put the beer in a cold garage or refrigerator for a couple days which allows more yeast to fall out of suspension than if it remained at room temperature.

Between cold crashing and irish moss, my beers are pretty clear. Also a good time to add gelatin if you use that to clear up your brew.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 10:13 PM   #3
BrianTheBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
Liked 1 Times on 1 Posts
Likes Given: 1

Default

A couple of days??? I was going to keep it at 40 degrees for 3 weeks.

__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/
BrianTheBrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 10:30 PM   #4
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 30 Times on 29 Posts
Likes Given: 5

Default

Quote:
Originally Posted by BrianTheBrewer View Post
A couple of days??? I was going to keep it at 40 degrees for 3 weeks.

Nothing wrong with that! I think you will be rewarded with a crystal-clear beer.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 08:22 AM   #5
Hikeon3
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Round Rock, Texas
Posts: 181
Liked 2 Times on 2 Posts

Default

Might be worth saying (and this is from experience) that cold crashing for extended periods isn't awesome for bottling. Yeast will drop out of suspension and your bottles may not carbonate properly.

__________________
Hikeon3 is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 12:19 PM   #6
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 30 Times on 29 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Hikeon3 View Post
Might be worth saying (and this is from experience) that cold crashing for extended periods isn't awesome for bottling. Yeast will drop out of suspension and your bottles may not carbonate properly.
I've cold-crashed a batch for three weeks @ 40° with no detriment to bottling; if you are concerned that they won't properly carbonate, you can add some dry yeast at bottling time.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 02:34 PM   #7
Kugster
Feedback Score: 0 reviews
 
Kugster's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Chandler, AZ
Posts: 285
Liked 1 Times on 1 Posts

Default

I use the secondary meathod (corney keg) to achive clearer beer...after about 10-14 days in sec. I cold crash for about another week at 40-45* then rack to another (corney) and slow carb for another week...

BINGO!!!!

__________________

Drinking..........Beer
Primary 1
Primary 2
Secondary 1....Blackeye IIPA
Secondary 2........Mikita's BB Wheat
Conditioning.....
Tap 1.............Spooky's Stout
Tap 2.............Rico's Red

DogBone Brewery

If you get confused listen to the music play! - Robert Hunter

Kugster is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 05:36 PM   #8
Yankeehillbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Yankee Hill, CA
Posts: 1,542
Liked 26 Times on 26 Posts
Likes Given: 12

Default

Personally I would leave it at your primary temps for 3 weeks, then move it to your garage for a couple days for cold crashing. That will let the little yeasties keep working on cleaning up your beer. During cold crashing they will go dormant and fall out.

__________________
Yankeehillbrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 05:47 PM   #9
ArcaneXor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 4,474
Liked 91 Times on 84 Posts
Likes Given: 17

Default

Quote:
Originally Posted by BrianTheBrewer View Post
A couple of days??? I was going to keep it at 40 degrees for 3 weeks.
That would be lagering - similar concept, much longer duration.
__________________
ArcaneXor is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 05:56 PM   #10
BrianTheBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Well I am keeping it that way I have it. Its going to be in the garage for another 2 weeks at 40 degrees. I have been told by someone who did this and they loved the brew they made.
I want the beer as clear as I can get it.

__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/
BrianTheBrewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What is cold crashing? Nickhouse80 Beginners Beer Brewing Forum 19 03-17-2014 01:52 PM
Cold Crashing Outside? seanomac Cider Forum 2 10-16-2009 07:24 PM
Cold Crashing ChuckCollins Beginners Beer Brewing Forum 9 08-07-2009 03:28 PM
Cold crashing/cold aging Big10Seaner Bottling/Kegging 4 08-05-2009 08:32 PM
Cold Crashing BruDaddy Beginners Beer Brewing Forum 3 06-05-2009 02:09 PM



Newest Threads

LATEST SPONSOR DEALS