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Old 06-27-2012, 05:45 PM   #1
Gmull70
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Default cold crashing

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.


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Old 06-27-2012, 06:37 PM   #2
Double-R
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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..


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Old 06-28-2012, 05:28 PM   #3
generalzod4791
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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.
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Old 06-28-2012, 06:05 PM   #4
Devils_Chariot
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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.
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Old 07-02-2012, 03:43 PM   #5
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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?


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