jknapp12105
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- Mar 28, 2012
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How long should I cold crash this Apricot Ale? It is coming up on a full 24 hrs. I read that helps with clarity? Is this true?
BargainFittings said:Cold crashing will drop out suspended yeast and proteins. 24 hours is usually enough if you are using gelatin or other clarifier. More time will help.
Each beer is different. Is this in a carboy?
BargainFittings said:How does it look? It will look darker the clearer it gets as light will not be reflecting off the suspended solids.
As it clears you can often see a clear line of change.
How does cold crashing affect carbonation with regards to bottling?
Never had an issue with mine..
cooling the wort is typically referred to as "chilling".Dumb question I know but I am about to bottle my first beer. What is cold crashing? I thought that was when you cooled the wort. Lol
ryan09266 said:Will cold crashing affect the ability to reuse yeast?
Does cold crashing still make a big difference if you are using irish moss?
jerryteague said:If the cold crash is less than a week, then no. The cold basically puts the yeast to sleep, and most settle to the bottom of the fermenter. That's how it's stored when harvested (mostly), so you're fine re-using yeast after a cold crash.
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