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Old 02-15-2014, 01:18 PM   #11
mrduna01
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Originally Posted by gilstein21 View Post
the lagering part is fine in the 30s; fermentation is usually in the 50s
I stand corrected

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Old 02-15-2014, 04:48 PM   #12
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Okay then. What were your fermentation temps from pitching to now? Did you use an ale yeast but fermented at lager temps?

Basically a lager is a lager due to the yeast you use and of course the temps. I don't think you have a lager until you use a lager yeast, even if you fermented at lager temps.

If you want to toss your carboy into the freezing basement then I would call that cold crashing. At this point though I have to ask what yeast did you use and what temps did you ferment at?

In the end who cares, right? If you made a great beer with a lager recipe and ale yeast then I'd consider that a win. If you want to cold crash to clear then that is totally fine.
Its been 14 celsius all the way i think +-1. Its been bubbling slowly for eight days now and gravity at 1.021 after day 6 from about 1.042-44 OG.

I read that if you pitch some more yeast together with the priming sugar, it should be okay even if the yeast go dormant during cold crashing/"lagering". Is there any point in cold crashing with ale yeast??

Thank you all for helpful replies. I love this hobby now

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Old 02-15-2014, 10:38 PM   #13
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cold crashing will help clear the beer, but don't do it until you know fermentation is done.

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Old 02-16-2014, 12:06 PM   #14
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Ok, last question, regarding that last answer.

When fermentation is finished in primary, beer is usually still green and has not developed the right flavours.

Will cold crashing kill off some or all later development?

If i add new yeast with priming after CC, i dont have to worry about that, right??

thank you for answers!

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Old 02-16-2014, 01:24 PM   #15
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Ale fermentations typically complete in 3-5 days. After that, there is a cleanup period of several more days. However, after 2 weeks or more, you can be fairly certain that the yeast has finished all it's going to do.

Lagering serves to clarify the beer and permit an aging period for the flavours to blend. However, the yeast are not typically doing anything during this period.

You do not need to add more yeast later on unless you've taken steps to deliberately kill/remove the yeast already in the beer (via pasteurization, filtering, or dosing with Campden tablets). There will still be enough yeast left in the beer to perform bottle carbonation.



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