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Old 11-08-2012, 02:57 PM   #1
ElyIrishBrew
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I'll be pulling my first brew in a few days after a week of cold crashing and wonder if it's fine to mix in the sugar and bottle right away or if it's best to let it warm up first.

I'm using the 2 bucket system, and will be transferring from the fermentation bucket to the bottling bucket when the cold crash is finished.


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Old 11-08-2012, 03:03 PM   #2
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Idk,but a week cold crashing might be a touch much to keep enough yeast in suspension to bottle carb with. Let it warm up to room temp either way before priming & bottling.


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Old 11-08-2012, 03:06 PM   #3
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Union: How long can you cold crash before bottle priming? I've been wondering if it would help my cream ale clear better. 24 hours long enough?
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Old 11-08-2012, 03:10 PM   #4
ElyIrishBrew
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I was told on here to cold crash for a week at 35 F. I did wonder the same thing about the yeast. As for temps, I bet each individual bottle will warm to room temp faster than if I just let the bottling bucket sit and get up to room temp. Smaller volumes adjust temp more rapidly, and then there's the 3 week room temp aging time before putting the bottles in the fridge.

Just what I'm thinking. Don't really know.
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Old 11-08-2012, 03:10 PM   #5
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One day should be good,maybe a day & a half,giving it time to chill down. Cold crashing shouldn't go on for too long,imo. Wanna keep some yeast in suspension. Using a high flocculation yeast helps a lot too. That way I can bottle beer that's clear or slightly misty. In 3 days,it's settle out clear with only a light dusting on the bottom of the bottles. No cold crash needed with high flocculation yeast,or at least medium.
Smaller volumes in the bottles would raise temp faster,but the yeast might go dormant in the bottles by then. Or worse,get shocked.
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Old 11-08-2012, 03:12 PM   #6
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Well, I can get ready to bottle tomorrow. I started the cold crash Tuesday morning.
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Old 11-08-2012, 03:13 PM   #7
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Maybe take it out this afternoon to let it warm up overnight before bottling? Some yeast will get back into suspension.
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Old 11-08-2012, 03:19 PM   #8
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Quote:
Originally Posted by unionrdr View Post
Maybe take it out this afternoon to let it warm up overnight before bottling? Some yeast will get back into suspension.
That I can do.

Any advantage to bottling tonight instead of tomorrow, or should I give it overnight for the yeast to get back in suspension?
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Old 11-08-2012, 03:21 PM   #9
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I'd let it sit out overnight. Their won't be a lot of visible difference,but there will be more of'em swimin around.
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Old 11-08-2012, 03:22 PM   #10
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Quote:
Originally Posted by unionrdr View Post
I'd let it sit out overnight. Their won't be a lot of visible difference,but there will be more of'em swimin around.
Cool. Just brought it in.

So a short cold crash is sufficient to let the dead yeast settle out but the live yeast remain in suspension? It took most of Tuesday in the fridge to come down from room temp to 35.


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