bottlebomber
Well-Known Member
So I've heard recently about a clarification technique, its a great idea really if you have the fridge space, of cold crashing the fermentor before you bottle/keg to get some yeast etc out of suspension. If your kegging that's great, but what about if you are relying on bottle conditioning for your bubs? Is there still enough yeast in suspension to ferment your priming sugar? Im not one to get impatient and post a "why isn't my beer carbed?!" thread 3 days after bottling. A month is fine, but will it work? Or will crashing it remove most or all of the yeast, leaving me with flat brew. If there's anyone who has actually done this id love to hear what happened.