18 hours at 40 degrees.... is that correct?
I would say at least a day too,2-3 works good for me. I dont think the foil thing is the best idea either, why not just put a solid stopper plug in it? I would almost think foil could sneak some air in the carboy over a certain number of hours or days especially if crashing more than a few days.
Cold Crashing..... What I'm getting from this thread....
Cold crash at 40 degrees for 18 hours. To avoid a vacuum, use aluminium foil with a rubber band instead of an airlock and bung.
18 hours at 40 degrees.... is that correct?
I wouldn't even think of using sanitizer becuz I've experienced suckback before and I don't relish the idea of drinking a bunch of unknown chemicals in my beer!
I use cheap Vodka in my airlock, I wouldn't even think of using sanitizer becuz I've experienced suckback before and I don't relish the idea of drinking a bunch of unknown chemicals in my beer!
One trick I have done to eliminate sucking sanitizer back in during cold crashing is to sanitize a small water balloon or Nitrile/Rubber Glove and stick it (the balloon or middle finger) through the airlock hole in the carboy stopper or bucket lid. I then put the airlock back on to hold it in place. Any suck back is then kept out of the beer. Once it is cold I can remove them and put the airlock back on to cover the hole if I fine with gelatin after a few days, but that's probably not necessary otherwise.
If you use an S airlock with StarSan inside, suck back from cold crashing is not an issue.
Less than zero? Interesting. :cross:Personally, I prefer the 2 piece airlocks -- I think you get less suck back.
Some help please! Tried to cold crash for the first time. I set my temp to 32 expecting it to take quite awhile to get he 5 gallon batch down. After about 12 hours I had some slush formed on the top inch of my beer. I turned the temp control to 36 but now its been a day and still have a slushy top layer. I was going to keg and force carb after 3 days but with the slush not sure what I should do? I am hoping the beer is not ruined, since I have drank partially frozen commercial beers with a significant difference.
When using a converted chest freezer/fermentation chamber to cold crash, is it best to remove the temp prove that is taped to the side of the bucket and just set it loosely in the chamber? Well this method just turn the chamber into a fridge rather than running the freezer non-stop until 5 gallons of beer is cooled down by 30 degrees? Or is leaving it taped to bucket fine?
Enter your email address to join: