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Old 11-20-2012, 04:19 AM   #1
beauvafr
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Sep 2012
Quebec, Quebec
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Should I wait that the beer comes to room temperature before priming/bottling or is it pointless?

I have cold crashed for 3 days @ 40-50 F. (fermentation was @63)

 
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Old 11-20-2012, 04:30 AM   #2
metanoia
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Oct 2012
Dearborn Heights, Michigan
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I'm getting ready to bottle tomorrow after cold crashing around 45 degrees for two days. From what I've read, there's no advantage to warming the beer back up to room temperatures before bottling. In fact, that'd probably be detrimental since the yeast would have a chance to re-suspend before racking to a bottling bucket; that's the only reason for cold crashing, to get the yeast to settle out in the first place.

Good luck!
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Fermenting: Group brews: ESB; Nut Brown; Strong Ale [8/22 brewday]
Bottled/Kegged: None
On Deck: Porter? I hardly know her [9/5 brewday]

Thinking about racking to a secondary? Read this first.

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Old 11-20-2012, 05:15 AM   #3
beauvafr
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Sep 2012
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Thanks Metanoia. Same dextrose qty?

 
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Old 11-20-2012, 05:33 AM   #4
bwirthlin
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Jan 2012
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I cold crash and then bottle straight out of the fridge. I mix up the priming sugar according to a priming calculator based on the fermentation temp of the beer, not the cold crash temp. It works out perfect for me. Since I've been cold crashing I've noticed a lot less yeast settled at the bottom of the bottles too.

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Old 11-22-2012, 01:03 AM   #5
beauvafr
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Sep 2012
Quebec, Quebec
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Done! Thanks all

 
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Old 11-22-2012, 03:09 AM   #6
metanoia
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Oct 2012
Dearborn Heights, Michigan
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Another advantage of bottling cold: if you're not paying attention to the bottle as it's filling, the chill of the beer on your fingers will let you know when the bottle is almost full!
__________________
Fermenting: Group brews: ESB; Nut Brown; Strong Ale [8/22 brewday]
Bottled/Kegged: None
On Deck: Porter? I hardly know her [9/5 brewday]

Thinking about racking to a secondary? Read this first.

 
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