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Old 11-12-2009, 12:48 PM   #1
Teufelhunden
 
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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.

 
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Old 11-12-2009, 12:52 PM   #2
elmetal
 
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when you bottle you raise the temp to above 70 so they are kicking again.
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Old 11-12-2009, 01:26 PM   #3
Yooper
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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!
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