wildwest450

Recipes 

Some secondary, I don't unless it's a huge beer (e.g. Barleywine). I drop primary to 30f for 2-3 days after fermentation is complete, then keg and store and carb at serving temp, which for me is 42f.

No problem with storing/aging at a higher temp, I do that at 55f.

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JLW

Recipes 

Does cold crashing result in slower carbonation? I have cold crashed a couple fo beers of late and it seems those have taken longer to carb than non cold crashed beers. I drag my auto-siphon through the cake just a little to get some of the yeast from the cake.

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"The trouble with quotes on the internet is that it is difficult to detrmine whether or not they are genuine" - Abraham Lincoln
Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale

bechard

Recipes 

I just cold crashed my brown ale (5.5% ABV) for two days prior to bottling, and today is three weeks of conditioning at 70F. Tomorrow I'll find out if they are fully carbed, as they were half way last week.

If cold crashing and bottling, expect an additional week due to the lower yeast numbers.

TopherM

Recipes 

Cold crashing can also be used to purposely keep fermentables in the beer to keep it sweet. This is most commonly used when you want a real fruit flavor in your beer. Instead of letting the yeast completely ferment the sugars of, say, real raspberry juice, you could ferment out the beer, add the raspberry juice to the keg, cold crash so the yeast hibernate and don't ferment out the juice, and force carbonate. Cold condition for 3-4 weeks, then you'll still have the sugars you want in your final product.

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Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

drocu

Recipes 

This sounds like a good idea. Would this work to sweeten an Apfelwein if you were to keg it? Such as add some apple juice to the carboy, cold crash, and then keg and force carb?

I'm guessing that as long as everything stays cold (~40 degrees), then the yeast will stay dormant.

Also, is it necessary to cold crash for a couple of days? Or is 24hrs sufficient?

TopherM

Recipes 

Yup, would work for an Apfelwein....this is a common hard cider technique.

__________________
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

Cacaman

Recipes 

Sorry to revive this thread. Just a quick question on cold crashing. Bobby mentioned that the purpose for this is so that the yeast can floc out faster before kegging.

I am able to cold crash in my currently empty keezer, however lifting the carboy out of the keezer will cause turbulance and shaking of the yeast a bit. Does this mean that my 48 hours of cold crashing rendered useless?

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Cacaman cheap keezer build!

Ozzfest05

Recipes 

No, it will settle in time for you to bottle. I do this with every batch. Liquid will remain cold and yeast is already in the hibernation stage so it just settles back down .

Cacaman

Recipes 

I'll probably be kegging, how long do you think I'll need to let the Carboy sit before siphoning into the keg?

__________________
Cacaman cheap keezer build!

Ozzfest05

Recipes 

Few hours I do my sanitizing and get things ready .