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drawdy10 · 01-18-2012, 03:18 PM

Thanks yooper I will start removing the airlock and using foil from now on for cold crashing

tslayer · 01-19-2012, 12:11 AM

Ok, so after much investigation on this forum my plans for my blonde ale this weekend are to:

- heat one cup of water with a tablespoon of unflavored gelatin. Do not boil, let sit and slightly cool.
- transfer primary to bottling bucket
- add jello mixture to bucket and stir slightly
- put lid on bottling bucket cover with foil. No airlock
- cold crash brew for 48 hrs
- add priming sugar and then bottle
- let bottles condition at room temp for several weeks

First time with cold crashing and gelatin so please let me know if anything is off.

Thanks

drawdy10 · 01-19-2012, 12:26 AM

Never heard of gelatin before I assume u are using that as a fining but yeah that looks like a pretty rock solid plan!

**yorkbrew** · 02-26-2012, 06:43 PM

Will setting a carboy out overnight (low of 35 F) be enough to make a difference? I don't have a temp controlled fermentation space so this is a close as I can get.

daveooph131 · 02-26-2012, 11:54 PM

That should work just fine.

gcastrat · 05-22-2012, 03:26 AM

I have had good results with a standard air lock, only filling it slightly less than would be necessary. By standard I mean the S-shaped ones that aren't fancy but seem to be pretty common. I don't even use star-san after I sanitize. That seems like overkill to me and who wants a large amount of that in your beer, foam is OK though.

drawdy10 · 05-22-2012, 01:56 PM

Yea I am starting to think that those s shaped ones are better for that reason they don't et sucked back in so easily .

badhabit · 05-22-2012, 02:45 PM

Quote:

Originally Posted by bierhaus15

Um, cold crashing before bottling is fine. The whole point of it is to get as much yeast out of suspension before you bottle, as to make a clearer beer. You could cold crash a beer 5x over and there would still be enough yeast to carbonate your beer within 3 weeks.

Cold crashing is especially useful if you don't use secondary fermentors or are using a yeast with low flocculation that you want looking very clear. When I do this, I will drop the temp in my ferment tank down to around 40 and leave the beer in there for at least 18 hours. Though watch your airlock for suckback.

It is nice to see somebody else say this. I was feeling like I was all alone out there in my thoughts about this exact subject.

**befus** · 05-22-2012, 06:01 PM

Just had a bad suck back, dang it. The three piece had been on there for the three week ferment and I thought before the crash that I needed to replace the vodka as all the alcohol would be long gone, but I forgot of course and this morning all the liquid from the air lock was gone, gone. I put some more vodka in it, but I don't feel good about it.

HibsMax · 05-22-2012, 06:03 PM

Quote:

Originally Posted by daveooph131

+1 on those thoughts....

And if you don't get it carbonated up you can always add a little more yeast at bottling time without effecting clarity.

How do you do that when the beer is already bottled? Are you saying to rebottle it?