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Old 10-24-2012, 11:52 PM   #1
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Default Cold crashing

What is it, why, and how, is it done?

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Old 10-24-2012, 11:57 PM   #2
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You put your fermenter in the fridge for a few days. This caused anything still in suspension to drop to the bottom, clearing the beer. Its not required, but some people like the additional clarity it provides.

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Old 10-24-2012, 11:58 PM   #3
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It is essentially a technique used to clear your beer. You take the beer and chill it to a temp too cold for the yeast. They then go dormant and drop out of suspension making for clearer beer. It's not required.

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Old 10-24-2012, 11:59 PM   #4
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Thanks

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Old 10-25-2012, 01:22 AM   #5
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This cold crashing process will also help if you plan to wash the yeast to use again.

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Old 10-25-2012, 01:44 AM   #6
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In addition to yeast, cold crashing takes proteins out of suspension and clears the beer. The best effect is dropping the temp in excess of 6 degrees in under 6 hours. A terminal temp of 38-42 is also preferable. You'll need temp control to do this. Ice in a bathtub won't usually cut it.

But if you get set up for cold crashing, you'll probably find yourself set up for lagering, and that opens up a whole new world of fun.

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Old 10-25-2012, 04:07 AM   #7
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When cold crashing, should you wait until your beer is fully fermented, or when it is close to fermented?

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Old 10-25-2012, 05:16 AM   #8
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Yea, you want to wait until its fully fermented, because you'll stall the yeast when you cold crash. You want to do this a few days just prior to bottling. Take the fermenter out of wherever you're cooling it then begin your bottling process.

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Old 10-25-2012, 05:24 AM   #9
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Quote:
Originally Posted by jpeebs View Post
When cold crashing, should you wait until your beer is fully fermented, or when it is close to fermented?
Fully fermented plus some (3 to 5 days with properly pitched and fermented beer) so the yeast have a chance to clean up and condition before you force them dormant.
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Old 10-25-2012, 09:48 AM   #10
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Only thing I will add is to be careful with your priming sugar if you carbonate naturally. Cold water holds more CO2 - if you bottle it cold (right out of the fridge), you need to reduce the priming sugar. If let it warm up before bottling, no problem.

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