Cold crash
- Thread starter samsonave
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
JesseRC
Well-Known Member
that's because I dont believe its a huge science to it. I bring my fermenter down to 30-32F for a week or more and then keg. I usually cold crash after 2 weeks of fermentation or after the hydrometer says so.
Cold crashing is nothing more than lowering the temperature of the beer, after fermentation is complete, to somewhere below 40F but above freezing.
It aids in the settling of yeast and proteins (cold stabilization to prevent chill haze).
It aids in the settling of yeast and proteins (cold stabilization to prevent chill haze).
impur
Well-Known Member
Once I know fermentation is done, i just bring the temp down to the mid 30s for a few days.
