Mateo
Well-Known Member
I am planning on cold crashing my Kolsch this week and was worried about suck-up from the air lock.
What do you all do to prevent this?
m.
What do you all do to prevent this?
m.
I have questions regarding this. I assume you are pitching your yeast first. Down to what temperature do you cold crash in this situation? And, At what temperature will you ferment it?
Can you just cover the end with a cloth or something like that until it reaches your target cold crash temperature, then apply the air-lock? I would think that the risk of contamination would be minimal.
Forgive my questions, but I am very new to this.
My preferred method for cold conditioning, cold crashing, lagering or whatever is to rack to a secondary carboy. I then use a carboy cap without an airlock or blow off. I simply leave the small caps on the carboy cap. A minor vacuum will form when the beer cools, but I figure, "so what?".
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