cold crashing - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > cold crashing

Reply
 
Thread Tools
Old 06-27-2012, 05:45 PM   #1
Gmull70
Recipes 
 
Oct 2011
East Providence, Rhode Island
Posts: 43
Liked 2 Times on 2 Posts



Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: Hydrated Dry
Batch Size (Gallons): 5.5
Original Gravity: 1.064
Final Gravity: 1.010
IBU: 67
Boiling Time (Minutes): 90
Color: SRM 9
Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees
Additional Fermentation: Crash cool to 39 degrees for 3 days then keg
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Spicy, malty, & very tasty!

BCB Rye IPA

This is a tasty, yet big beer at 7.2% abv. The flaked barley gives it incredible head retention and a cascading effect like a nitrogen pour.

10# 2 Row Pils
2# Rye
2# Vienna
12 oz. Crystal 60L
8 oz. Flaked Barley

1 oz. Tettnanger FWH 4.4% (First Wort Hopped)
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%

Mashed in at 154 degrees for 70 minutes. Ran off 7 gallons and boiled for 90 minutes.




So here is a recpie I brewed im on day three of fermentation it states to ferment in primary then cold crash for three days so that means i just stick the bucket in my frig then go to keg and wait for co2 to do its work. also why no secondary any one think I should go to secondary for two to three weeks when fermentation has stopped? and why.

 
Reply With Quote
Old 06-27-2012, 06:37 PM   #2
Double-R
Recipes 
 
Mar 2010
Newburgh,NY
Posts: 316
Liked 10 Times on 9 Posts


Without getting into checking gravity..
I would leave in primary 3 weeks.
Then cold crash in primary for 2 days as cold as possible.
Then transfer in keg..
__________________
I kiddd,I kiddd.. I joke with U..,

 
Reply With Quote
Old 06-28-2012, 05:28 PM   #3
generalzod4791
Recipes 
 
May 2012
Coon Rapids, Minnesota
Posts: 21
Liked 2 Times on 1 Posts


or cold crash in keggy and drink about three pints of yeast beer until it's all pushed out. Contains lots of B vitamins and can create an entertaining tummy fermentation.

 
Reply With Quote
Old 06-28-2012, 06:05 PM   #4
Devils_Chariot
Recipes 
 
Sep 2010
SoCal
Posts: 44
Liked 3 Times on 2 Posts


I cool my fermenter 10 degrees F a day until it reaches 40f. I heard Jamil Z say on brew strong crashing too cold too fast stresses the yeast and can cause some unwanted flavors. It maybe a overly cautious approach but its worked just fine for me.

 
Reply With Quote
Old 07-02-2012, 03:43 PM   #5
generalzod4791
Recipes 
 
May 2012
Coon Rapids, Minnesota
Posts: 21
Liked 2 Times on 1 Posts


Quote:
Originally Posted by Devils_Chariot View Post
I cool my fermenter 10 degrees F a day until it reaches 40f. I heard Jamil Z say on brew strong crashing too cold too fast stresses the yeast and can cause some unwanted flavors. It maybe a overly cautious approach but its worked just fine for me.
Silly question but would this logic extend to lagering?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
cold crashing? TaylorBrewed All Grain & Partial Mash Brewing 1 04-25-2012 09:59 PM
Cold crashing mrwongburger All Grain & Partial Mash Brewing 3 04-17-2012 01:20 PM
Dry hop while cold crashing? Righlander All Grain & Partial Mash Brewing 4 11-16-2011 10:50 PM
cold crashing thelastdandy All Grain & Partial Mash Brewing 9 10-07-2010 08:45 PM
Cold Crashing...? BrianTheBrewer All Grain & Partial Mash Brewing 20 02-01-2009 08:46 PM


Forum Jump