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Old 01-29-2012, 04:41 PM   #1
SoulBrew
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If I cold crash my beer before I bottle, will that leave enough yeast to Carb my beer when bottled? Or is cold crashing mostly for kegging?

 
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Old 01-29-2012, 04:57 PM   #2
fspinale
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I've done what you are describing many times and never had a problem carbing in the bottle. Just be sure to leave the bottles at room temp for 3 weeks and then refridgerate for a couple of days and you'll be fine.
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Old 01-29-2012, 05:38 PM   #3
riverfrontbrewer
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What ^ he said!

 
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Old 01-29-2012, 05:47 PM   #4
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Even cold crashing there is still plenty of yeast left over to do the job.
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Old 01-29-2012, 06:09 PM   #5
SoulBrew
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Thanks everyone.... another question I dry hopped in my carboy with whole hops. Should I transfer to my bottling bucket put a lid on it then cold crash for a few days? Or just cold crash my carboy?

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Old 01-29-2012, 06:34 PM   #6
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Just cold crash in the carboy
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Old 01-29-2012, 06:44 PM   #7
BradleyBrew
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I was thinking about this... What are the advantages of cold crashing? I usually just let me beer sit for a month, then rack to a bottling bucket and bottle away.

 
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Old 01-29-2012, 06:59 PM   #8
ChillWill
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Cold crash will help yeast fall out of suspension.

It'll also cause haze causing proteins to come out of solution so you can fine the little buggers away.

 
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Old 01-29-2012, 07:01 PM   #9
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Quote:
Originally Posted by BradleyBrew View Post
I was thinking about this... What are the advantages of cold crashing? I usually just let me beer sit for a month, then rack to a bottling bucket and bottle away.
I've never felt the need to cold crash. I do what you do and my beer is extremely clear.
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Old 01-29-2012, 07:14 PM   #10
BradleyBrew
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Yeah, I have zero problems with clarity. Most beers turn out crystal clear (obviously semi-dependent on the strain of yeast). I just thought I was missing something. Thanks!

 
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