Cold secondary
- Thread starter Parker36
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
You drop your ambient temperature to around freezing, and you do it quickly (i.e., just set the temp for about 34F and walk away). That bit of a shock tends to cause your yeast to flocculate and your proteins to coagulate and drop out.
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barnes
Well-Known Member
Does this affect bottle-carbonation or does the yeast survive?
I understand that enough yeast will stay in suspension for carbonation. However, I've never bottle conditioned a beer that I've cold crashed, so I can't speak from experience.
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