I will have to start cold crashing. Great idea, how long do you chill for, what temp? I assume this is done a day or so before racking off to the keg?
pwkblue said:your body will get used to it...but you can make it easier on your stomach...and for future guests by:
you can cold crash prior to bottling/kegging....or simply make sure the bottles are in the fridge for at least 24 hours prior to serving.
The longer the bottles condition after bottling the less yeast(and other irritants/proteins) will be in suspension...time will settle all the stuff to the bottom.
Make sure you don't disturb the settled yeast etc on the bottle bottom when you pour...and leave 1/2 inch or so of beer in the bottle.
There are several threads here about the "homebrew pour" which many use to help keep the yeast out of the glass.
JohnnyO said:Are you letting your beer ferment fully? How long is it fermenting, and are you sure you reached FG? I participated in a competition recently where there were beers that obviously did not ferment long enough. The next day, it sounded like WW3 in my stomach.
It is possible that I am not fermenting long enough, however, I thought once the hydro reading stays the same for three days in a row, it would be ready to rack off to secondary. I guess it normally takes about 7 days in primary and another 7 days in secondary. Then keg. Shortening the dip tube sounds like a good idea.
your body will get used to it...but you can make it easier on your stomach...and for future guests by:
you can cold crash prior to bottling/kegging....or simply make sure the bottles are in the fridge for at least 24 hours prior to serving.
The longer the bottles condition after bottling the less yeast(and other irritants/proteins) will be in suspension...time will settle all the stuff to the bottom.
Make sure you don't disturb the settled yeast etc on the bottle bottom when you pour...and leave 1/2 inch or so of beer in the bottle.
There are several threads here about the "homebrew pour" which many use to help keep the yeast out of the glass.
Thanks Johnny, I will start letting it sit for longer. I had read many posts where people said to keg after about ten days and that is why I have been doing it. How long would you cold crash the beer for? A week?
yewtah-brewha said:I think 24 hours should be sufficient, depending on out side temps you could just put it outside in a covered enviroment, but a fridge with a a temp of 39-42 degrees should suffice, you dont want it to freeze, 32 degres and below will do just that.
Here in Utah its 10 to 30 degrees this time of year and would shatter a carboy! yikes!
IMO that is way too short of a time in the primary. It is possible that you reached your FG. I leave mine in primary a minimum of three weeks, sometimes four for most of my normal batches.
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