I'm just new to the process and so I'm just trying to figure things out. So cold crashing is basically for clarity? Do you need to re-pitch yeast to bottle it if you drop the yeast out of suspension?
I'm just new to the process and so I'm just trying to figure things out. So cold crashing is basically for clarity? Do you need to re-pitch yeast to bottle it if you drop the yeast out of suspension?
THere's still enough yeast to carbonate beer even with cold crashing.
What are your thoughts on cold crashing the Dubbel in the primary bucket? Is it necessary to rack to secondary before cold crash?
Ok, sorry to sound dumb, but I'm just making sure I'm getting it right, because everybody has different methods, and they change depending on which thread you read.
1 month in primary at 66-70 degrees, then cold crash around 35 for 2 weeks in primary, then bottle and leave them in dark corner for as long as I can stand it. Sound right?
I fear transferring to a secondary because I read that if you are a beginner and don't quite know what you are doing then you can oxidize your beer. This is batch #2 for me so I am most assuredly a beginner.
Lagering is cold conditioning, and that obviously is with a lager yeast....that is active in cold conditions.
John Palmer How to Brew Chapter 8.3 said:Towards the end of secondary fermentation, the suspended yeast flocculates (settles out) and the beer clears. High molecular weight proteins also settle out during this stage. Tannin/phenol compounds will bind with the proteins and also settle out, greatly smoothing the taste of the beer. This process can be helped by chilling the beer, very similar to the lagering process. In the case of ales, this process is referred to as Cold Conditioning, and is a popular practice at most brewpubs and microbreweries. Cold conditioning for a week clears the beer with or without the use of finings.
I have an additional question. I have an Irish Red Ale that I would like to try my first attempt at cold crashing as I forgot to add Irish moss. I have a chest freezer and plan to put the secondary in there at about 35 for a few days or so. My question is the next step is bottling. When I am ready to bottle do I let the beer warm up to room temperature before adding priming sugar and then bottle or leave it cold?
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