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Old 02-01-2011, 10:43 PM   #1
RippinLt
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Aug 2010
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So after my brew has fermented for 3 weeks I want to crash it and then bottle. Is it ok to cool it that severely and then add sugar and put it into the bottle, then cap?
OR
Do you cold crash, then let it come back to room temperature and THEN bottle.
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Old 02-01-2011, 10:47 PM   #2
MalFet
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You are liable to start a religious war with this question. Everybody agrees that you can crash and then bring it back up. Some people think that you can bottle cold, but that you should still use an amount of sugar appropriate to the highest temperature that the beer post fermentation. I've always done the latter, but for simplicity you might want to consider letting the temperature come back up.

 
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Old 02-01-2011, 10:48 PM   #3
lumpher
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the yeast should go dormant during cold-crashing, then wake up when bottling.
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Old 02-01-2011, 10:51 PM   #4
ihomebrewing
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I'm not into bottling, but it seems to me that it wouldn't make a difference. The sugar and yeast concentration would be near the same either way.

The bottles will come up to at least cellar temp anyways.

The yeast will carbonate when that happens.
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Old 02-01-2011, 10:53 PM   #5
Clonefarmer
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This topic comes up often . Bottling cold crashed beer.
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Old 02-01-2011, 10:56 PM   #6
MalFet
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Quote:
Originally Posted by ihomebrewing View Post
I'm not into bottling, but it seems to me that it wouldn't make a difference. The sugar and yeast concentration would be near the same either way.

The bottles will come up to at least cellar temp anyways.

The yeast will carbonate when that happens.
There's a lot more to it than that, particularly with regards to the amount of priming sugar you need to add.

 
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