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Old 11-28-2012, 05:48 AM   #1
metanoia
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First of all yes, I know that secondaries are evil (jk). I'm still relatively new to brewing, so I'm trying to branch out and slowly experience a variety of brewing techniques. I have a Two Hearted Ale clone I'm planning on dry hopping in the coming week, so I plan on seeing how one of my two new 5 gallong Better Bottles ($15 Black Friday deal!) works as a secondary. Don't worry, the other carboy will soon be put to work with some EdWort Apfelwein soon enough.

The thing is, I like the idea of cold crashing (I've tried it once now). For those of you that use secondaries and cold crash, what is your method like? Do you cold crash the primary only? Secondary only (after dry hop/fruit/whatever)? Both?

Thanks for the input.
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Old 11-28-2012, 08:36 AM   #2
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I don't use secondary so maybe I'm not right person to answer, but in your place I would cold crash both.
Purpose of c/crashing is to settle yeast on bottom, with that said the more it settle the better, you will still have enough yeast if you are bottle carbonating.
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Old 11-28-2012, 11:06 AM   #3
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I cold crash both...primary for 3 days (after I drop it slowly below 40) then two days in a secondary. Its nice, you get a really tight ring of trub in the secondary at best and clear beer going into your bottles.

 
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Old 11-28-2012, 11:20 AM   #4
RUNningonbrew
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Quote:
Originally Posted by Calichusetts
I cold crash both...primary for 3 days (after I drop it slowly below 40) then two days in a secondary. Its nice, you get a really tight ring of trub in the secondary at best and clear beer going into your bottles.
What temp do you use when calculating priming sugar?

 
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Old 11-28-2012, 12:33 PM   #5
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Quote:
Originally Posted by RUNningonbrew View Post
What temp do you use when calculating priming sugar?
You always use the highest temperature your beer was at regardless of cold crashing

 
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Old 11-28-2012, 05:07 PM   #6
RUNningonbrew
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Ok, you've done this before with success?

 
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Old 11-28-2012, 06:17 PM   #7
Calichusetts
 
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Quote:
Originally Posted by RUNningonbrew View Post
Ok, you've done this before with success?
I do this every time...as I am sure many have here on the site. Think of it this way, cold crashing is really a short term lager. Drop the temp slowly if you use an airlock as there might be some suckback, taking whatever liquid is in the airlock and dropping it into your beer. I've heard some people used sanitize foil around here but I usually just keep the blowoff tube the whole time and avoid any issues

 
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Old 11-28-2012, 06:45 PM   #8
jerrodm
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I cold crash my secondary only. My usual process for a standard ale is to ferment in the low 60's until the yeast start to slow their fermentation somewhat (usually 4 days to a week), when I increase temp to high 60's to 70F to allow them to finish primary fermentation. Once FG is reached, I give them about 5 days to a week longer in primary, then transfer to secondary and bring the temp down slowly to around 38F to 40F, where it sits for maybe three days. After that I rack to a bottling bucket and bottle. I get nice clear beer.

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Old 11-28-2012, 06:56 PM   #9
bobbrews
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You really do not need to cold crash ales with high to very high flocculating yeast. They should be clear with time, patience, gravity, and avoidance of agitation.

Cold crashing an IPA with something like Wyeast 1028 would offer more of a benefit since the beer will still be quite cloudy even after all of the above referenced steps are followed.

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Old 11-28-2012, 07:05 PM   #10
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Quote:
Originally Posted by bobbrews View Post
You really do not need to cold crash ales with high to very high flocculating yeast. They should be clear with time, patience, gravity, and avoidance of agitation.
Need is relative. Personally, I want to be drinking my hoppy ales before the aroma and flavor start to fade. A well brewed beer can be ready in 2-4 weeks. Cold crashing gets the beer in my glass sooner.

 
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