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Old 04-04-2012, 06:30 PM   #1
samsonave
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Feb 2012
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Could a veteran brewer provide some exact directions/insight into cold crashing prior to bottling? Everything I google is all over the board...

 
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Old 04-04-2012, 06:41 PM   #2
JesseRC
 
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Oct 2008
San Antonio
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that's because I dont believe its a huge science to it. I bring my fermenter down to 30-32F for a week or more and then keg. I usually cold crash after 2 weeks of fermentation or after the hydrometer says so.
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Old 04-04-2012, 06:45 PM   #3
fletchsj
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Dec 2010
Beaverton, OR
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Chill it down... rack it off after some time... wah-la!

 
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Old 04-04-2012, 06:46 PM   #4
helibrewer
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Nov 2011
Santa Rosa, CA
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Cold crashing is nothing more than lowering the temperature of the beer, after fermentation is complete, to somewhere below 40F but above freezing.

It aids in the settling of yeast and proteins (cold stabilization to prevent chill haze).
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Old 04-04-2012, 06:46 PM   #5
impur
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May 2010
Eugene Oregon
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Once I know fermentation is done, i just bring the temp down to the mid 30s for a few days.
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Currently fermenting:
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