william2010
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- Apr 17, 2012
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What is it? I have heard a lot of different definitions . So what is it and why do you do it and what are the benefits vs. Not cold crashing.
william2010 said:Well how are you supposed to stop suck back?
to prevent suck back which is inevitable since your putting warm liquid to cool and as it shrinks it draws air in u just simply remove your airlock and replace with a clean piece of saran wrap and a rubber band or if its in a carboy just place saran wrap over and smack bung in over it. I been cold crashing last couple batches and it definitely clears your beer some but also i seem to need close to a extra week with higher gravity beers to get carbed. My last brew (Irish red ale) around 5% carbed up and drinkable in about 5 days and seemed fully carbed after about ten days.
Speaking of this I had a cold crashing related question...if I cold crash for a full 7 day week, does anyone think I may need to add yeast at bottling?
In Palmers book he mentions this for 2+ month lagers.....
PhelanKA7 said:I'm planning on cold crashing for the first time this weekend and I'm wondering if using a garbage can and several large bags of ice will work enough to clear the beer?
Jcoz said:In what, a keg? I give my bottles 3 weeks to carb up as a rule....
Hopelesst said:I'm trying cold crashing for the first time this evening. I don't even have a fridge that'll fit my carboy. I do, however, have coolerand a bunch of ice. I won't hit the 35° mark but that's fine. I just wanna play with clarifying my brew.
Should I take out my dry hops before I cold crash.
I've considered doing this for some future brews, but while it seems many people have done this without issue, I'm worried about the extra pressure forming in the bottle from the beer warming up during carbonation. Is the pressure added just not enough to worry about or is it more a matter of your cold crash temp vs. your conditioning temp?
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