Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Cold Crashing?????
Reply
 
LinkBack Thread Tools
Old 02-19-2013, 11:32 PM   #1
stoneyts
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Pittsville, MD
Posts: 100
Liked 4 Times on 4 Posts
Likes Given: 24

Default Cold Crashing?????

I've been seeing the process " cold crashing" mentioned a lot here and am unclear about what it means. Tried to search but couldn't get an understanding of its purpose. I am currently dry hopping a Citra pale ale. I forgot to add the irish moss to help clear it. When I added the hops for dry hopping I checked the the beer temp and it was @ approx 72* and the SG was at 1.012. When /how and do I need to "cold crash" this beer? I need to double check the SG on Friday as this will be the 5th day of dry hopping and I plan on bottling it on Sunday so any suggestion on how to proceed would be welcomed.Thanks in advance!!!

__________________

Life is too short to drink cheap beer!

stoneyts is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2013, 11:34 PM   #2
ThaBrewFather06
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 203
Liked 12 Times on 9 Posts

Default

Dido I have no idea what this is.

__________________
ThaBrewFather06 is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2013, 11:41 PM   #3
norsk
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
norsk's Avatar
Recipes 
 
Join Date: Dec 2010
Location: San Simeon, CA
Posts: 522
Liked 44 Times on 34 Posts
Likes Given: 43

Default

Cold crashing is for clearing the beer once fermentation is complete. Stick the fermenting container in a fridge for 1-7 days (or longer) and the yeast will settle out of suspension. I rarely resort to cold crashing myself. but it can be very useful...

__________________

veteransforpeace.org


VALHALLA BREWERY

norsk is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2013, 11:42 PM   #4
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,661
Liked 750 Times on 628 Posts
Likes Given: 241

Default

At the end of the ferment the yeast normally clump up and settle to the bottom of the fermenter. This normally takes some time so if you are kegging the beer you need to wait for the yeast to settle or you draw off beer with yeast making the beer cloudy. By chilling the beer in the fermenter the yeast settle out much faster and you can transfer to the keg sooner without the yeast.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2013, 11:44 PM   #5
SpottedDogBrewing
Hmmm, BEER!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 10 reviews
 
SpottedDogBrewing's Avatar
Recipes 
 
Join Date: Apr 2008
Location: Goodells, MICHIGAN
Posts: 1,457
Liked 49 Times on 44 Posts
Likes Given: 57

Default

In short!

It can be either done in the secondary or in the keg!
It's a process of clearing the beer up by using coldness:-) a fridge or outside non-freezing winter temps. It allows the beer to become uncloudy or less cloudy.
Done before keg'n or bottling. I typically allow mine to set in keg for 2-3 weeks before I drink.

__________________
Spotted Dog Brewing


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck

"The nations of the West also have their own intoxicant, made from grain soaked in water...Alas, what wonderful ingenuity vice possesses! A method has actually been discovered for making even water intoxicated."
- Pliny the Elder
SpottedDogBrewing is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2013, 11:44 PM   #6
bleme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Visalia, CA
Posts: 1,993
Liked 275 Times on 205 Posts
Likes Given: 39

Default

It can also help reduce the sediment in your bottles.

__________________
bleme is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 02-19-2013, 11:50 PM   #7
guldalian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: St. Louis, Missouri
Posts: 213
Liked 12 Times on 9 Posts

Default

To cold crash, just put the fermenter in the fridge. I've heard of people leaving it in there for 24 hours up to a week. It's like a really short lager, but it's purpose is not to cold condition, just to precipitate out yeast and other particles.

__________________
guldalian is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2013, 11:54 PM   #8
stoneyts
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Pittsville, MD
Posts: 100
Liked 4 Times on 4 Posts
Likes Given: 24

Default

So it is done more when kegging than bottling? My beer has been in my primary for what will be 2 wks on Sunday. I'm guessing the SG will be good come Sunday as the FG the kit was targeting is 1.021. If my SG is still the same as the last I'm understanding that it is done fermenting and ready to be racked to the bottling bucket for priming and bottling. Am I on the right track timeline wise? The kit OG was supposed to be 1.075 and I had 1.064. I'm not sure why it was low but think it was a lack of proper blending of the water I topped up to when transferred to the fermenter.

__________________

Life is too short to drink cheap beer!

stoneyts is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2013, 12:03 AM   #9
guldalian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: St. Louis, Missouri
Posts: 213
Liked 12 Times on 9 Posts

Default

You can cold crash with bottling. Just bring it back to 65-70, then rack to bottling bucket with primer and bottle away.

__________________
guldalian is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2013, 01:14 AM   #10
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,661
Liked 750 Times on 628 Posts
Likes Given: 241

Default

Quote:
Originally Posted by stoneyts View Post
So it is done more when kegging than bottling? My beer has been in my primary for what will be 2 wks on Sunday. I'm guessing the SG will be good come Sunday as the FG the kit was targeting is 1.021. If my SG is still the same as the last I'm understanding that it is done fermenting and ready to be racked to the bottling bucket for priming and bottling. Am I on the right track timeline wise? The kit OG was supposed to be 1.075 and I had 1.064. I'm not sure why it was low but think it was a lack of proper blending of the water I topped up to when transferred to the fermenter.
With a beer with an OG that high I would wait longer before bottling. I think you would get better beer that way. The only rush is so you can drink poor beer sooner instead of giving it more time to mature and drink it when it is better.
__________________
RM-MN 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
keep beer cold after cold crashing? liebertron General Beer Discussion 2 01-31-2012 05:43 PM
Is 28 F too cold to use for overnight cold crashing? msa8967 Beginners Beer Brewing Forum 14 11-23-2011 01:51 AM
Warm up beer after cold crashing for bottling or bottle cold? blacks4 Beginners Beer Brewing Forum 6 06-14-2011 12:54 AM
Question about cold crashing & cold conditioning redalert General Techniques 2 03-23-2011 05:08 PM
Cold crashing/cold aging Big10Seaner Bottling/Kegging 4 08-05-2009 07:32 PM