Teufelhunden
Well-Known Member
I understand the concept of cold crashing, but if the temp goes down and the yeast are dormant, when I bottle what is going to eat the sugars for carbination.
Cold Crash
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elmetal
Well-Known Member
when you bottle you raise the temp to above 70 so they are kicking again.
When you cold crash, even though many yeast fall to the bottom, there are still plenty of yeast in suspension to carbonation your beer later.
I've made lagers, where I held the beer at 34 degrees for 6-8 weeks, and it still carbed up, albeit a bit more slowly!
I've made lagers, where I held the beer at 34 degrees for 6-8 weeks, and it still carbed up, albeit a bit more slowly!
