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Old 08-13-2010, 09:31 PM   #1
robertbartsch
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Default Purpose of a cold crash

There is no defination of this term in Wiki.

After fermentation and kegging, I place the keg in the fridge for 7-10 days before drinking. I assume this is cold crashing.

Anyway, this usually conditions the beer and makes it more clear.

Is this what cold crashing is intended to do?

Thx.


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Old 08-13-2010, 10:14 PM   #2
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Cold crashing is where you refrigerate a flask of starter yeast before pitching to get the yeast to settle down and fall to the bottom. Also used to accomplish the same thing in a fermentor, make any yeast and sediment fall to the bottom before transfering the beer.


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Old 08-14-2010, 01:42 AM   #3
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cold break?

to get rid of chill haze?
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Old 08-18-2010, 08:35 PM   #4
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So cold crashing should be done
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Old 08-18-2010, 08:37 PM   #5
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...so cold crashing should be done in the primary fermenter after the initial yeast pitch is finished? When you pitch the cold yeast in does this require stiring the wort/beer?
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Old 08-18-2010, 08:49 PM   #6
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Cold crashing is a term typically used to describe the process of taking the temperature of beer in the fermenter down to near-freezing in order to precipitate yeast, break materials, what have you. The end goal is clearer beer.

It is also used to describe doing the same thing in other vessels - yeast starters, for instance.

Cold crashing is certainly not necessary, and whether or not you want to do it is up to you. I personally do not cold crash as I find letting the beer sit in the fermenter for 4 weeks provides beer that is very, very clear (except for things like hefeweizens, which should be cloudy).

Pitching cold yeast in to wort does not require any stirring afterwards. They'll wake up on their own.
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Old 08-18-2010, 08:55 PM   #7
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So if I ferment in a bucket for 4 weeks, transfer the beer into a cornie with some suger and then after a week or so I refrigerate the keg for several days after which I then toss out a few of the first few glasses, then I have cold crashed the beer?

Thx...
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Old 08-18-2010, 08:57 PM   #8
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Technically, yes. People usually cold crash it before kegging it so they don't have to toss as much beer on the first pulls. In my experience, though, letting it sit in the fermenter for 4 weeks before kegging results in hardly any precipitates coming out on the first pint - even when naturally carbonating.
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Old 08-18-2010, 09:08 PM   #9
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Thank you!

PS - This term should be added to the Wiki list.
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Old 08-18-2010, 09:12 PM   #10
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Quote:
Originally Posted by mojotele View Post
Technically, yes.

Technically all he did was refrigerate his beer.

If itís not done before transfer, itís not cold crashing.
Also, to be more effective, cold crashing is done at near freezing, below serving temperatures.


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