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Old 04-04-2012, 06:30 PM   #1
Feb 2012
Posts: 20

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
Oct 2008
San Antonio
Posts: 1,766
Liked 11 Times on 10 Posts

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.

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy

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Old 04-04-2012, 06:45 PM   #3
Dec 2010
Beaverton, OR
Posts: 366
Liked 4 Times on 4 Posts

Chill it down... rack it off after some time... wah-la!

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Old 04-04-2012, 06:46 PM   #4
helibrewer's Avatar
Nov 2011
Santa Rosa, CA
Posts: 3,709
Liked 299 Times on 254 Posts

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).
Something is always fermenting....
"It's Bahl Hornin'"

Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger

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Old 04-04-2012, 06:46 PM   #5
May 2010
Eugene Oregon
Posts: 236
Liked 1 Times on 1 Posts

Once I know fermentation is done, i just bring the temp down to the mid 30s for a few days.
MAD Brewing - MAD Beer, Brewed Here!

Currently fermenting:
Ale Pail - Mohave Red
6gal carboy -
5gal carboy -
5gal bucket -
3gal carboy -
Rogue Dead Guy Ale | Apfelwein | Autumn Amber Ale

Hop Valley Alphadelic IPA

Next up: IPA of some sort

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