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Old 04-20-2012, 01:17 AM   #1
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Default How long is too long to cold crash before bottling?

I've got a cream ale in the fermenter I've been cold crashing for a few days. I want to have a clearer beer in the end. However, I'm not going to be able to bottle until next week sometime. Should I stop cold crashing now and restart it later? I don't want to knock too many yeast out of the wort, so there will still be enough for bottle conditioning.


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Old 04-20-2012, 01:24 AM   #2
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I've got a cream ale in the fermenter I've been cold crashing for a few days. I want to have a clearer beer in the end. However, I'm not going to be able to bottle until next week sometime. Should I stop cold crashing now and restart it later? I don't want to knock too many yeast out of the wort, so there will still be enough for bottle conditioning.
No, that's fine. I've lagered for months, and still had plenty of viable yeast. don't worry!


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Old 04-20-2012, 02:00 AM   #3
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D'oh! I hadn't even thought about lagers. Now I feel dumb.
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Old 07-10-2012, 05:37 PM   #4
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No, that's fine. I've lagered for months, and still had plenty of viable yeast. don't worry!
does the same rule apply to ale yeast? can that sit a few days to a month at lager temps and still bottle condition without more yeast additions?
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Old 07-10-2012, 06:17 PM   #5
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I've lagered an ale for a month and it had no issue carbing up. It was a Kölsch yeast, but a normal ale shouldn't be an issue either.
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Old 07-10-2012, 06:28 PM   #6
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if it's an issue, get some fresh and viable yeast in the bottling bucket. boosh, done.
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Old 07-11-2012, 12:40 PM   #7
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I lagered close to two months, didn't add any yeast at bottling and actually had my first bottle bomb...so relax...don't worry
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Old 07-15-2012, 02:51 AM   #8
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Also, if you're worried, just suck up a little sediment when siphoning. That should abate any worries about there not being any yeast.


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