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Old 09-22-2012, 12:06 AM   #1
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It was suggested I cold crash my American pale ale before bottling. This is my first batch. I don't see anywhere what the temp should be. Just refrigerate to 37? Will that kill the yeast for bottling? It's been in secondary at 67 for 2 weeks. Want to bottle this weekend. Thanks
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Old 09-22-2012, 12:15 AM   #2
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Drop it to around 35-36 and leave it for a few days. Should still have enough yeast in the beer to bottle carbonate if that's your plan.
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Old 09-22-2012, 12:15 AM   #3
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Cold crashing won't kill the yeast. The beer will clear better at cold temperatures, but there will still be literally hundreds of billions of yeast in suspension so the beer will carb up just fine.
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Old 09-22-2012, 12:38 AM   #4
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Doesn't necessarily kill anything.. put's them into a deep sleep.. The get real sluggish and settle to the bottom along with some other stuff and the result is a much clearer beer. 37* is fine for three days or so.. just remember.. if you are bottling, you might be wise to add a few grains of yeast to each bottle before bottling. There are probably enough in suspension.. but... why hose a batch just hoping there are enough.
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Old 09-22-2012, 12:42 AM   #5
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Quote:
Originally Posted by HbgBill
Doesn't necessarily kill anything.. put's them into a deep sleep.. The get real sluggish and settle to the bottom along with some other stuff and the result is a much clearer beer. 37* is fine for three days or so.. just remember.. if you are bottling, you will have to add a few grains of yeast to each bottle before bottling.
I cold crash and bottle and didnt had an issue about bottles not carbonating
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Old 09-22-2012, 01:12 AM   #6
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That's cool.. I'm sure a lot of people do.. I'd not chance it. Wonder how many threads there are on HBT that had no carbonation in the bottle when they opened their beer. I, for on, have and I couldn't explain it. I didn't cold crash.. but, I left it sit in the primary for about four weeks. I know that's not supposed to be a problem either. I've heard that's what Sierra Nevada does with their naturally carbonated beers. That, plus a bit of sugar. Don't know for sure. However, I know they aren't counting three or four grains of yeast into each bottle.
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Old 09-22-2012, 01:22 AM   #7
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It can't hurt to add some yeast, but it's almost never necessary.

If I was lagering at freezing for 5+ weeks and the resulting beer was crystal clear, I'd add some yeast at bottling. Otherwise, I don't. I've never had a beer that didn't carb up, and I bottled 200+ batches before going totally to kegging.
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Old 09-22-2012, 03:15 AM   #8
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Thanks. It's in the fridge. I'll bottle Sunday. That will be 2 days. Can't wait.
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Old 09-22-2012, 04:07 AM   #9
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Something I've been wondering about...when you cold crash, do you bottle cold as well? Or do you let it warm up? Does it matter?

Cold crashing is something I have yet to do - because I don't really have the space to do it - but I may be able to clear some space in the chest freezer to give it a try
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Old 09-22-2012, 04:40 AM   #10
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I cold crashed an ale for three weeks. Removed from fridge and bottled. Carbed just fine. real clear beer
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