blawjr
Well-Known Member
I've looked around on here and can't find a clear axplanation on how to cold crash in the fermenter, more specifically, when to do it, how long to do it, and at what temperature. Can anyone give me some tips?
Cold crashing how to?
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sudsmcgee
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I do it after 3-4 weeks in primary to get the beer as cold as possible (without freezing) for as long as it takes for the wort to cool to the ambient temperature. I let it sit at that temp for a couple of days so the yeast completely drop to the bottom of the fermentor. No idea if that's right, but it's what I do when I do it.
This episode of Brew Strong I linked here, at 51:00 in, Dr.Bamforth talks about cold conditioning,
http://www.thebrewingnetwork.com/shows/572
to quickly sum it up, he says -1 or -2 C , and he says temperature is more important than length of time. He talks about -1 C for a couple of days, but give it a listen, the whole episode is about things that cause haze.
Bob
http://www.thebrewingnetwork.com/shows/572
to quickly sum it up, he says -1 or -2 C , and he says temperature is more important than length of time. He talks about -1 C for a couple of days, but give it a listen, the whole episode is about things that cause haze.
Bob
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blawjr
Well-Known Member
Wouldn't that freeze the beer?
sudsmcgee
Well-Known Member
One to two days slightly below freezing won't freeze beer. It will take nearly that long just to reach the low 30's. Plus, alcohol lowers the freezing point a couple of degrees.
Don't worry, even if the beer freezes a little, it will be fine.
Some beers are "frost brewed".
Don't worry, even if the beer freezes a little, it will be fine.
Some beers are "frost brewed".
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I drop my fermenting chest to 36 degrees for 24 hours. Then I add gelatine to assist in the clearing and let set for 3 to 4 days. Result = clear beer.
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blawjr
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Thanks for the link man, very informative.
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blawjr
Well-Known Member
One more quick question, I'm gonna go ahead and crash it at about 30F, but that won't take all the yeast out of suspension right? I mean, i'll still need some to carb the beer once its in bottles, there will still be enough in suspension for that correct?
Yes. Much of the yeast in suspension that cause cloudiness will fall out, but you'll still have billions left in there to carbonate your beer.
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