jagg
Well-Known Member
How many days do I need to cold crash the beer before bottling or kegging, I just dry hopped a minute ago, this will be my first cold crash by my new ferm chamber, any opinions welcome, thanks.And what temp do I cold crash?
So, you are saying when I add the dry hops, go ahead and start the crash? It has been 2 weeks in the primary already, I was planning on bottling 6 gallons, and kegging the other 10 gallons, doing this on Saturday was the plan, that will be 3 weeks time in the primary, thanks again for the replies.I leave the hops in a week or so also before sampling.
I did 26 days once...got a little grassy, so I wouldn't recommend that long.
So, you are saying when I add the dry hops, go ahead and start the crash? It has been 2 weeks in the primary already, I was planning on bottling 6 gallons, and kegging the other 10 gallons, doing this on Saturday was the plan, that will be 3 weeks time in the primary, thanks again for the replies.
No, it's best to dry hop before the cold crash. I was just listening to a podcast yesterday that talked about how the dry hopping oils were released at different temperatures. It only takes 3-7 days at 68 degrees to get out all of the goodness out of the dry hops. If you cold crash while dry hopping, it'll take much longer to get the flavor out.
I only get to brew on weekends, so always cold condition for a week before bottling.How many days do I need to cold crash the beer before bottling or kegging, I just dry hopped a minute ago, this will be my first cold crash by my new ferm chamber, any opinions welcome, thanks.And what temp do I cold crash?
I've got an ale I'm planning on cold crashing. Two questions. Should I gradually reduce the temperature, like when you're switching to lagering temps, or can I just throw the carboy into a fridge set at 34F? Also, I'm sure this will shock the yeast a bit. Should I worry about the yeast being able to carb my bottles after I prime or is this a nonissue? Thanks
I've got an ale I'm planning on cold crashing. Two questions. Should I gradually reduce the temperature, like when you're switching to lagering temps, or can I just throw the carboy into a fridge set at 34F? Also, I'm sure this will shock the yeast a bit. Should I worry about the yeast being able to carb my bottles after I prime or is this a nonissue? Thanks
My guess is the term 'crash' is used because it is supposed to be a sudden change.I've got an ale I'm planning on cold crashing. Two questions. Should I gradually reduce the temperature,
Even if you throw the beer in the fridge at 34F, it's not going to get the beer to that temperature quickly. We're talking about bringing 5 gallons of beer from about 70F to 34F. It will take a while either way. So I just throw it in the fridge at crashing temperatures.
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