Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Cold Crashing and Secondaries

Reply
 
LinkBack Thread Tools
Old 11-28-2012, 04:48 AM   #1
metanoia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Dearborn Heights, Michigan
Posts: 289
Liked 33 Times on 24 Posts
Likes Given: 81

Default Cold Crashing and Secondaries

First of all yes, I know that secondaries are evil (jk). I'm still relatively new to brewing, so I'm trying to branch out and slowly experience a variety of brewing techniques. I have a Two Hearted Ale clone I'm planning on dry hopping in the coming week, so I plan on seeing how one of my two new 5 gallong Better Bottles ($15 Black Friday deal!) works as a secondary. Don't worry, the other carboy will soon be put to work with some EdWort Apfelwein soon enough.

The thing is, I like the idea of cold crashing (I've tried it once now). For those of you that use secondaries and cold crash, what is your method like? Do you cold crash the primary only? Secondary only (after dry hop/fruit/whatever)? Both?

Thanks for the input.

__________________
Gertrude Street Brewing
Primary: SMaSHing Bitters [ESB], Hefeweizen
Bottled: Gingerbread Brown Ale, Two Hearted Ale clone
On Deck:

Thinking about racking to a secondary? Read this first.
metanoia is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 07:36 AM   #2
diS
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
diS's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Croatia
Posts: 1,018
Liked 45 Times on 43 Posts
Likes Given: 12

Default

I don't use secondary so maybe I'm not right person to answer, but in your place I would cold crash both.
Purpose of c/crashing is to settle yeast on bottom, with that said the more it settle the better, you will still have enough yeast if you are bottle carbonating.

__________________

We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

diS is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 10:06 AM   #3
Calichusetts
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Calichusetts's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,345
Liked 224 Times on 165 Posts
Likes Given: 602

Default

I cold crash both...primary for 3 days (after I drop it slowly below 40) then two days in a secondary. Its nice, you get a really tight ring of trub in the secondary at best and clear beer going into your bottles.

__________________
Calichusetts is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 10:20 AM   #4
RUNningonbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Posts: 325
Liked 33 Times on 18 Posts

Default

Quote:
Originally Posted by Calichusetts
I cold crash both...primary for 3 days (after I drop it slowly below 40) then two days in a secondary. Its nice, you get a really tight ring of trub in the secondary at best and clear beer going into your bottles.
What temp do you use when calculating priming sugar?
__________________
RUNningonbrew is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 11:33 AM   #5
Calichusetts
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Calichusetts's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,345
Liked 224 Times on 165 Posts
Likes Given: 602

Default

Quote:
Originally Posted by RUNningonbrew View Post
What temp do you use when calculating priming sugar?
You always use the highest temperature your beer was at regardless of cold crashing
__________________
Calichusetts is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 04:07 PM   #6
RUNningonbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Posts: 325
Liked 33 Times on 18 Posts

Default

Ok, you've done this before with success?

__________________
RUNningonbrew is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 05:17 PM   #7
Calichusetts
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Calichusetts's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,345
Liked 224 Times on 165 Posts
Likes Given: 602

Default

Quote:
Originally Posted by RUNningonbrew View Post
Ok, you've done this before with success?
I do this every time...as I am sure many have here on the site. Think of it this way, cold crashing is really a short term lager. Drop the temp slowly if you use an airlock as there might be some suckback, taking whatever liquid is in the airlock and dropping it into your beer. I've heard some people used sanitize foil around here but I usually just keep the blowoff tube the whole time and avoid any issues
__________________
Calichusetts is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 05:45 PM   #8
jerrodm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Silver Spring, MD
Posts: 636
Liked 117 Times on 87 Posts
Likes Given: 2

Default

I cold crash my secondary only. My usual process for a standard ale is to ferment in the low 60's until the yeast start to slow their fermentation somewhat (usually 4 days to a week), when I increase temp to high 60's to 70F to allow them to finish primary fermentation. Once FG is reached, I give them about 5 days to a week longer in primary, then transfer to secondary and bring the temp down slowly to around 38F to 40F, where it sits for maybe three days. After that I rack to a bottling bucket and bottle. I get nice clear beer.

__________________
jerrodm is offline
okiedog Likes This 
Reply With Quote Quick reply to this message
Old 11-28-2012, 05:56 PM   #9
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 281 Times on 242 Posts
Likes Given: 18

Default

You really do not need to cold crash ales with high to very high flocculating yeast. They should be clear with time, patience, gravity, and avoidance of agitation.

Cold crashing an IPA with something like Wyeast 1028 would offer more of a benefit since the beer will still be quite cloudy even after all of the above referenced steps are followed.

__________________
bobbrews is offline
okiedog Likes This 
Reply With Quote Quick reply to this message
Old 11-28-2012, 06:05 PM   #10
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AnOldUR's Avatar
Recipes 
 
Join Date: Mar 2007
Location: New Jersey
Posts: 6,099
Liked 549 Times on 399 Posts
Likes Given: 421

Default

Quote:
Originally Posted by bobbrews View Post
You really do not need to cold crash ales with high to very high flocculating yeast. They should be clear with time, patience, gravity, and avoidance of agitation.
Need is relative. Personally, I want to be drinking my hoppy ales before the aroma and flavor start to fade. A well brewed beer can be ready in 2-4 weeks. Cold crashing gets the beer in my glass sooner.
__________________
Sent from my POS computer because I refuse to own a smartphone!
Quote:
Originally Posted by jbaysurfer View Post
That's the nature of being competitive. You find yourself wanting validation from more objective sources then your own ego.
AnOldUR 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