Cold Crashing...? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Cold Crashing...?

Reply
 
Thread Tools
Old 01-30-2009, 09:30 PM   #1
BrianTheBrewer
 
BrianTheBrewer's Avatar
Recipes 
 
Feb 2008
San Diego CA
Posts: 1,300
Liked 1 Times on 1 Posts



So I brewed my a Golden Ale/Kolsch almost two weeks ago now. It was a partial mash. I let the brew ferment for 8 days at 66 degrees then moved into my garage where the brew now sits at 40 degrees. I have heard this is called "Cold Crashing". Other people I have talked to have other names for this method. I am wondering what "Cold Crashing" actually does to the beer. Does it just break down the fermentation? Does it just clear the beer while still in fermentation? Should I use a secondary and if so why?

(I looked this up under the wiki and did not see anything)

This is my first time "Cold Crashing" and I am just trying to understand why this method works well when trying to make a Golden Ale/Kolsch.

Any info would be great, thank you.

- Brian
__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/

 
Reply With Quote
Old 01-30-2009, 09:34 PM   #2
McKBrew
 
McKBrew's Avatar
Recipes 
 
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts


Typically cold crashing is used to clear the beer after fermentation is complete. You put the beer in a cold garage or refrigerator for a couple days which allows more yeast to fall out of suspension than if it remained at room temperature.

Between cold crashing and irish moss, my beers are pretty clear. Also a good time to add gelatin if you use that to clear up your brew.
__________________
Make Beer, Not War.

 
Reply With Quote
Old 01-30-2009, 10:13 PM   #3
BrianTheBrewer
 
BrianTheBrewer's Avatar
Recipes 
 
Feb 2008
San Diego CA
Posts: 1,300
Liked 1 Times on 1 Posts


A couple of days??? I was going to keep it at 40 degrees for 3 weeks.
__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/

 
Reply With Quote
Old 01-30-2009, 10:30 PM   #4

Quote:
Originally Posted by BrianTheBrewer View Post
A couple of days??? I was going to keep it at 40 degrees for 3 weeks.

Nothing wrong with that! I think you will be rewarded with a crystal-clear beer.

 
Reply With Quote
Old 01-31-2009, 08:22 AM   #5
Hikeon3
Recipes 
 
May 2008
Round Rock, Texas
Posts: 179
Liked 3 Times on 2 Posts


Might be worth saying (and this is from experience) that cold crashing for extended periods isn't awesome for bottling. Yeast will drop out of suspension and your bottles may not carbonate properly.

 
Reply With Quote
Old 01-31-2009, 12:19 PM   #6

Quote:
Originally Posted by Hikeon3 View Post
Might be worth saying (and this is from experience) that cold crashing for extended periods isn't awesome for bottling. Yeast will drop out of suspension and your bottles may not carbonate properly.
I've cold-crashed a batch for three weeks @ 40° with no detriment to bottling; if you are concerned that they won't properly carbonate, you can add some dry yeast at bottling time.

 
Reply With Quote
Old 01-31-2009, 02:34 PM   #7
Kugster
 
Kugster's Avatar
Recipes 
 
Feb 2008
Chandler, AZ
Posts: 285
Liked 1 Times on 1 Posts


I use the secondary meathod (corney keg) to achive clearer beer...after about 10-14 days in sec. I cold crash for about another week at 40-45* then rack to another (corney) and slow carb for another week...

BINGO!!!!
__________________
Drinking..........Beer
Primary 1
Primary 2
Secondary 1....Blackeye IIPA
Secondary 2........Mikita's BB Wheat
Conditioning.....
Tap 1.............Spooky's Stout
Tap 2.............Rico's Red

DogBone Brewery

If you get confused listen to the music play! - Robert Hunter

 
Reply With Quote
Old 01-31-2009, 05:36 PM   #8
Yankeehillbrewer
Recipes 
 
Dec 2008
Yankee Hill, CA
Posts: 1,541
Liked 29 Times on 29 Posts


Personally I would leave it at your primary temps for 3 weeks, then move it to your garage for a couple days for cold crashing. That will let the little yeasties keep working on cleaning up your beer. During cold crashing they will go dormant and fall out.

 
Reply With Quote
Old 01-31-2009, 05:47 PM   #9
ArcaneXor
 
ArcaneXor's Avatar
Recipes 
 
Nov 2007
Posts: 4,572
Liked 118 Times on 105 Posts


Quote:
Originally Posted by BrianTheBrewer View Post
A couple of days??? I was going to keep it at 40 degrees for 3 weeks.
That would be lagering - similar concept, much longer duration.

 
Reply With Quote
Old 01-31-2009, 05:56 PM   #10
BrianTheBrewer
 
BrianTheBrewer's Avatar
Recipes 
 
Feb 2008
San Diego CA
Posts: 1,300
Liked 1 Times on 1 Posts


Well I am keeping it that way I have it. Its going to be in the garage for another 2 weeks at 40 degrees. I have been told by someone who did this and they loved the brew they made.
I want the beer as clear as I can get it.
__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What is cold crashing? Nickhouse80 Beginners Beer Brewing Forum 19 03-17-2014 12:52 PM
Cold Crashing Outside? seanomac Cider Forum 2 10-16-2009 06:24 PM
Cold Crashing ChuckCollins Beginners Beer Brewing Forum 9 08-07-2009 02:28 PM
Cold crashing/cold aging Big10Seaner Bottling/Kegging 4 08-05-2009 07:32 PM
Cold Crashing BruDaddy Beginners Beer Brewing Forum 3 06-05-2009 01:09 PM


Forum Jump