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Old 08-25-2009, 11:09 PM   #1
TheMan
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Having trouble finding this with search...

I crash cooled my beer, it's an APA. Do I need to bring it back up to room temp before I bottle? It's in a keezer right now and I was thinking I should take it out tonight and it would be room temp by tomorrow night for bottling. But, if I can just bottle it cold that works just fine. Advice?

Thank you!

 
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Old 08-25-2009, 11:24 PM   #2
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Bottle it cold. It'll warm up to room temp after bottling and it will begin to carbonate then,

 
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Old 08-25-2009, 11:29 PM   #3
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It is at 38 degrees. Does that matter?

 
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Old 08-25-2009, 11:36 PM   #4
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I'd either consult a priming table, and prime accordingly, or let it warm back up.

Cold liquids "hold" onto co2 better than warm liquids, so when you bottle a cold liquid you reduce the priming sugar added, since there is already some residual carbonation in there.

If it were me, I'd let it warm up overnight (and let it settle after being moved) and then bottle it tomorrow.
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Old 08-26-2009, 12:43 AM   #5
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Careful, When you crash cool the beer absorbs a lot of CO2. As it warms up it off-gasses, but don't expect it to be at its normal (for room temp) CO2 level once it reaches room temp. It can remain somewhat supersaturated. I did this with a beer once, primed for 2.5 volumes (about 3/4 cup dextrose), and it was wayyyyy overcarbed, gushers galore. When I crash cool I give it at least 24 hrs after reaching room temp to bottle.

 
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Old 08-26-2009, 12:47 AM   #6
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I would warm it back up...like Yooper said, you have to use different amounts of sugar if your beer is at different temps....it is much easier to do it at "normal" room temp, which is really what the 4.5-5 ounces (or 2-2.5 volumes of co2) of priming sugar is calculated at...you can use a calculator or even most brewing software to tell you how much to use at which temp...but really, if you want it carbed "right" then let the beer warm back up...much less hassle that way.
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Old 08-26-2009, 01:31 AM   #7
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Ok, I've moved it to its racking place. I won't need to move it before racking. My apartment gets plenty warm so I am sure it will get up to room temp easily by tomorrow morning even. Thanks for the advice.

 
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Old 08-26-2009, 01:49 AM   #8
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I cold crashed a Kolsch. Everything good on the FG when it was cold crashed. We bottled cold, and it took like 7 weeks to even be close to proper carbonation levels. After that beer- I stopped cold crashing anything I bottled. I was under the inpression the the cold crashing put most of the yeast to sleep and thats why it took soooooooo loooong to carb properly..... Go get some kegs and dont worry about priming issues anymore!

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Old 08-26-2009, 02:08 AM   #9
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haha, I have kegs. And spare room in the keezer at the moment as well, but this is not one I want on tap. It takes me very long to kill a keg so I only keg beers that I KNOW are good. This is a first time for this recipe so if it turns out great and I brew it again it will go in a keg. In short:

Virgin recipes = bottle

 
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Old 08-26-2009, 02:40 AM   #10
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Never had any problems with over carbing when bottling cold beer.
Maybe I have been lucky, I will keep doing it that way as I do not move my beer to a secondary and the crash cooling really settles the yeast so I dont end up with a pile on the bottom of every bottle.
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