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Old 04-04-2012, 06:30 PM   #1
samsonave
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Default Cold crash

Could a veteran brewer provide some exact directions/insight into cold crashing prior to bottling? Everything I google is all over the board...

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Old 04-04-2012, 06:41 PM   #2
JesseRC
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that's because I dont believe its a huge science to it. I bring my fermenter down to 30-32F for a week or more and then keg. I usually cold crash after 2 weeks of fermentation or after the hydrometer says so.

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Old 04-04-2012, 06:45 PM   #3
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Chill it down... rack it off after some time... wah-la!

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Old 04-04-2012, 06:46 PM   #4
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Cold crashing is nothing more than lowering the temperature of the beer, after fermentation is complete, to somewhere below 40F but above freezing.

It aids in the settling of yeast and proteins (cold stabilization to prevent chill haze).

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Old 04-04-2012, 06:46 PM   #5
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Once I know fermentation is done, i just bring the temp down to the mid 30s for a few days.

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