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Old 03-18-2011, 02:26 AM   #1
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Default How soon to "cool" crash

I made an imperial Irish red last friday. Fermentation was quick and seemed to settle down by the end of the day Monday (no I haven't checked the gravity yet). The krausen settled back down and the wort is still now. I've been maintaining a temp of between 64 and 68f to continue to clean up the by products of fermentation (its an Irish Ale yeast with temps suggested 62-72f) and have been using a brew belt to do so. It's almost been a week now and I'm hoping to let the temp settle back to room temp, which would be about 59-60 degrees..."cool crash" if you will. Let's assume the gravity has hit it's FG, should I continue the current temps (64-68f) or would it be okay to drop the temp to my basement temp (59-60f)?

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Old 03-18-2011, 02:48 AM   #2
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I would keep it at fermentation temp for another week. Take a gravity reading and then take another gravity reading 2 days later to see if there is change. If not Cold crash it. (although many people don't cold crash and still have perfectly clear beers)

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Old 03-19-2011, 01:43 PM   #3
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Yeah I think I'll keep it at optimum temps for as long as possible. I guess I was wondering how long the yeast continues to clean up off flavors after fermentation ends. Also if 59-60f will completely crash the yeast when optimum temp is 62f+, or if they will still do their thing at this temp?

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Old 03-19-2011, 02:16 PM   #4
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Yeast will usually continue to work at lower temps than advertised on the yeast package. Those temps are just the "optimal" temps. To effectively cold crash you really need to bring your carboy to a lagering temp, high 30's F.

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Old 03-19-2011, 04:44 PM   #5
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Originally Posted by EricT View Post
Yeast will usually continue to work at lower temps than advertised on the yeast package. Those temps are just the "optimal" temps. To effectively cold crash you really need to bring your carboy to a lagering temp, high 30's F.
+1 stay below 40F
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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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Old 03-19-2011, 04:52 PM   #6
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Ray Daniels and Randy Mosher suggest 35-40F. JZ and Palmer suggest 0-1C. I use 33-35F.

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Old 03-20-2011, 04:59 AM   #7
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Well I won't be dropping it below about 59f, so I'm just worrying about the yeast health at that point.

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Old 03-20-2011, 12:23 PM   #8
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Quote:
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Well I won't be dropping it below about 59f, so I'm just worrying about the yeast health at that point.
There should still be yeast cleaning up your beer at that temp, they'll just be doing it slower.
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Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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Old 03-20-2011, 01:45 PM   #9
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There should still be yeast cleaning up your beer at that temp, they'll just be doing it slower.
Yep. +1
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