The typical cold crash is putting your fermenter in a fridge that is set in or around the 30's F.
Wouldn't taking the yeast out of their range do more or less the same thing?
For example using Wyeast 1056 American Ale:
According to Their website, the yeasts temperature range is 60-72 F. If I took the yeast out of that range, say around 50*, wouldn't they drop out b/c they can't handle those types of temperature?
The reason I'm asking this is b/c I don't have room in a fridge to always cold crash and if I could, I'd like to be able to cold crash in an ice chest.
I've done some experimenting, but I'm not too sure if it's really working.
Wouldn't taking the yeast out of their range do more or less the same thing?
For example using Wyeast 1056 American Ale:
According to Their website, the yeasts temperature range is 60-72 F. If I took the yeast out of that range, say around 50*, wouldn't they drop out b/c they can't handle those types of temperature?
The reason I'm asking this is b/c I don't have room in a fridge to always cold crash and if I could, I'd like to be able to cold crash in an ice chest.
I've done some experimenting, but I'm not too sure if it's really working.