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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Crash cooling ales?
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Old 04-03-2008, 02:14 AM   #1
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Default Crash cooling ales?

I noticed on the Briess website they have a number of ale recipes that all recommend crash cooling at 35 degrees for 3 days after fermentation is complete. What does this accomplish? Faster clearing? Cleaner flavor?

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Old 04-03-2008, 03:16 AM   #2
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That should help with faster clearing. The cold will help to get some stuff out of suspension a bit quicker. Its basically causing chill haze to star and fall out at an increased rate.

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Old 04-03-2008, 03:19 AM   #3
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Yes, do this but not directly after you hit FG. Leave it warm for a good week after active fermentation, at least.

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Old 04-03-2008, 03:20 AM   #4
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Quote:
Originally Posted by Bobby_M
Yes, do this but not directly after you hit FG. Leave it warm for a good week after active fermentation, at least.
quoted for emphasis
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Old 04-03-2008, 09:08 AM   #5
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So that would be a crash cool, before priming and bottling, right?

Does this help the clarity of all ales?

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Old 04-03-2008, 10:30 AM   #6
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Yes it does.

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Old 04-15-2008, 03:10 PM   #7
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Follow-up question...

If you do cool the fermenter for a few days, would you remove it and allow it to rise back to room temperature prior to bottling? Will the yeast rouse from dormancy enough to bottle carb?

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Old 04-15-2008, 03:12 PM   #8
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Yes, and yes!

A few days of crash cooling won't hurt the yeast.

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Old 04-15-2008, 03:22 PM   #9
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So to clarify JP's question, after a crash cool for 3 days, is it advisable to allow the beer to come back up to room temp prior to racking and bottling?

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Old 04-15-2008, 08:41 PM   #10
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Quote:
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So to clarify JP's question, after a crash cool for 3 days, is it advisable to allow the beer to come back up to room temp prior to racking and bottling?

...not at all ..I usually crash cool after 2 weeks in primary and bottle directly from crash cool..Than leave bottles at 70..the beer will come back up and the few yeasties in the bottle will do the work..

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