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Old 02-14-2012, 12:16 AM   #1
Brewskiletta
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Apr 2011
Collingswood, NJ
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So I have a beer lagering at 33F, and need to cold crash an English Bitter. Is it safe to cold crash it at 33F for a few days? Too cold?

Thanks!



 
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Old 02-14-2012, 12:17 AM   #2
JimTheHick
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Jul 2011
Iowa city, Iowa
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Quote:
Originally Posted by Brewskiletta
So I have a beer lagering at 33F, and need to cold crash an English Bitter. Is it safe to cold crash it at 33F for a few days? Too cold?

Thanks!
Its safe if temps don't drop lower



 
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Old 02-14-2012, 12:20 AM   #3
wailingguitar
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Oct 2011
Florence, Alabama
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32-35F is the standard range most commercial breweries use
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Old 02-14-2012, 01:19 AM   #4
Brewskiletta
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Apr 2011
Collingswood, NJ
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Just to clarify something I should have mentioned. I need enough yeast left to bottle carbonate...

And the 33F is extremely stable. I've had my lager in it for nearly two months with no variance in temp.

 
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Old 02-14-2012, 02:17 AM   #5
JimTheHick
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Jul 2011
Iowa city, Iowa
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Quote:
Originally Posted by Brewskiletta
Just to clarify something I should have mentioned. I need enough yeast left to bottle carbonate...

And the 33F is extremely stable. I've had my lager in it for nearly two months with no variance in temp.
You will inevitably transfer enough yeast to bottle condition. I purposely stick the siphon down into the bottom layer just to make sure. This doesn't defeat the purpose of cold crashing.

 
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Old 02-14-2012, 02:38 AM   #6
Brewskiletta
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Apr 2011
Collingswood, NJ
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Thanks Jim. I'm a bit of a worrier when it comes to by beer, so I appreciate the reassurance.

 
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Old 02-14-2012, 03:19 AM   #7
JimTheHick
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Jul 2011
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No problem. Happy crashing!



 
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