Cold-crashing wort -- any issues? - Home Brew Forums
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Old 01-23-2013, 07:24 PM   #1
rhamilton
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Sep 2011
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Long time no post.... I tried 'The Google' but it didn't give me any info.

I brewed a pilsner on Monday but when it came time to pitch, my starter smelled off so I tossed it and started over. So the wort has been sitting @ 33F since brewing (~36 hours) and I plan to pitch the new starter when I get home. So basically the wort has cold-crashed and there is a 3-4 inch layer of trub at the bottom and I need a little extra headspace -- so is there any downside to racking the wort off the trub before pitching?

Thanks in advance.


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Old 01-23-2013, 07:35 PM   #2
kpr121
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Shouldnt really be any issues, as long as everything is sanitary. Having the wort at 33 degrees has helped keep any nasties from taking over for the past couple days.


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Old 01-23-2013, 07:40 PM   #3
inhousebrew
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Aug 2012
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Obviously, this isn't an ideal situation but so long as you're hear I don't see why you couldn't rack it. Not sure how necessary it is and it does increase risk but it could be done.
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Old 01-23-2013, 07:40 PM   #4
ocluke
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Aug 2010
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As kpr121 said, as long as you previously had a sanitary transfer, you should be good. The process of transferring a 2nd time might actually help with oxygenating the wort.
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Old 01-23-2013, 08:09 PM   #5
rhamilton
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Yea that's what I was thinking. I was just worried the heavier/more complex sugars would have dropped out also and lower the FG. But apparently I'm just paranoid
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Old 01-23-2013, 08:32 PM   #6
ocluke
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Quote:
Originally Posted by rhamilton View Post
Yea that's what I was thinking. I was just worried the heavier/more complex sugars would have dropped out also and lower the FG. But apparently I'm just paranoid
Sugar is soluble in water (at 2000 g/L at 25 C). In other words, the sugar (the solute) has dissolved in the water (the solvent) to form a solution, so you should not worry about it "dropping out."


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