Coppinburgh
Well-Known Member
What is the purpose of cold crashing? What does the process entail?
Thanks
Thanks
Does this effect carbonation in anyway since this is done before bottling? Guessing any remaining yeast will go dormant, then become active again while conditioning at room temp to process the priming sugar? I am close to bottling my first batch, and curious. If I'm way off on this, let it be known, I have broad shoulders.
Only partially correct. The highest temperature your finished beer was held at after fermentation finished is what you use for calculating priming sugar needs. Not the temperature of the beer when you bottle. It's all about the CO2 remaining is suspension. When beer sits at a warmer temperature the CO2 is released out the air lock. Unless you introduce new CO2, it will remain at that level.The temperature of the beer when you carbonate affects the amount of sugar you should use.
Enter your email address to join: