Removing ALL yeast
- Thread starter Bigjuicy
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Cold crashing for a long time will eliminate alot of the yeast. But, filtering is probably your only reasonable answer to trying to get rid of most (if not all) of the yeast.
SumnerH
Well-Known Member
Do you have access to a centrifuge?
Is the goal all gone or all inactive? K-meta and pasteurization are means of achieving the second.
Simple time + cold-crashing will eliminate all the visible yeast and (if you're crashing near 32F) closer to all of it than you might expect.
Is the goal all gone or all inactive? K-meta and pasteurization are means of achieving the second.
Simple time + cold-crashing will eliminate all the visible yeast and (if you're crashing near 32F) closer to all of it than you might expect.
Slightly off topic but I did not want to create yet another cold crashing thread but I could not find my answer in the others thread.
If you cold crash and most of the yeast of fall out of suspension how will this effect the bottling/carbing of the beer? I want to cold crash my next beer but am worried there won't be enough yeast left to help carb up my bottles. Also from reading through the forums I've seen that temperature plays a big part in the taste of the beer and temp fluctuations should be avoided, isn't cold crashing just one big temp change?
If you cold crash and most of the yeast of fall out of suspension how will this effect the bottling/carbing of the beer? I want to cold crash my next beer but am worried there won't be enough yeast left to help carb up my bottles. Also from reading through the forums I've seen that temperature plays a big part in the taste of the beer and temp fluctuations should be avoided, isn't cold crashing just one big temp change?
Temperature fluctuations during fermentation are usually a no no. However, you cold crash after fermentation is done. I have cold crashed and then bottled with the only drawback being a week or two longer in waiting for proper carbonation. So, the yeasties are still there....just not as many.
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