So if I cold crash at 40 for a couple days then bottle and bottle condition at 65 is that ok
Will too much yeast drop out of suspension impeding bottle conditioning?
Will too much yeast drop out of suspension impeding bottle conditioning? I thought of cold crashing my barleywine starting tomorrow and bottling Saturday. I plan on lagering it for 12 months or so and wonder if too much yeast will drop out of suspension for bottle conditioning.
kombat said:I don't think cold crashing for 2 days will really accomplish anything (especially at 40° F), nor do I think 65° F is an appropriate temperature for bottle conditioning.
I would cold-crash for at least a week, and much closer to freezing (32° - 34° F). Pouring in a gelatin or isinglass solution 2 or 3 days in will help even more.
If you're bottle-carbing (and it sounds like you are), then you should keep the bottles at around 70° F or warmer for the first 3 weeks. I'm not sure 65° is warm enough to effectively carbonate in 3 weeks.
And yes, even with cold crashing and gelatin/isinglass, there will still be plenty of yeast in suspension to bottle-carb.
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