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Old 03-16-2013, 12:27 AM   #11
YeastHerder
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I think whirlfloc is just a finely ground and pelleted form of irish moss. Actually, all the gelatin/cold crash treatments I did were also whirlfloc'd in the boil. My impression was that the double treatments were crystal clear sooner than the ones only treated with whirlfloc, but after about a month in the fridge, the whirlfloc-only beers were just as clear as the ones I treated with gelatin. I guess how useful that is might depend on how much fridge space you have.

 
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Old 03-16-2013, 12:34 AM   #12
i_heart_beer
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Ok, right on. Thanks. One more question... Is cold crashing effective without using gelatin?

 
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Old 03-16-2013, 01:10 AM   #13
brewkinger
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This forum rocks!
This random thread that i read because I thought it was one I had posted to earlier about cold crashing.
Turns out that I learned more about cold crashing AND answered my question about why my cold crashed and gelatin we ag Irish red ale was so long in carbonating.
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Old 03-16-2013, 01:12 AM   #14
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Here is my question, which I asked in the other thread.

Is it because the cc and gelatin force most of the yeast out too?
So the lucky remaining ones have the work to do?
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PRIMARY: Northeast Style IPA aka "Roscoe"
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BOTTLED: Razapple Wine- Vintage 2014
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KEGGED:
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PLANNING: Roscoe V.2
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Old 03-16-2013, 01:16 AM   #15
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I am referring to in the bottle.

And as I speak, I am enjoying one of my reds that was much more carbed as it had a audible hiss upon opening. Others were much less pressurized.
But it poured so nice! Big thick head that lingered for a few minutes and just tastes awesome!
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KEGGED:
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PLANNING: Roscoe V.2
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Old 03-16-2013, 01:28 AM   #16
YeastHerder
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When you do the boil there is a 'hot break' of proteins and other stuff that wind up as part of that gunk in the bottom of your kettle and carboy. When you cold crash you get yet another 'cold break' and that will happen whether you include gelatin or not. The gelatin just helps the 'cold break' proteins and other stuff settle out of solution quicker. Cold crashing/gelatin also pulls a lot of yeast down so that it takes longer for the remaining yeast to consume the priming sugar when bottle conditioning.

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Old 03-16-2013, 02:04 AM   #17
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Quote:
Originally Posted by i_heart_beer View Post
Ok, right on. Thanks. One more question... Is cold crashing effective without using gelatin?
Yes. But gelatin makes it even better.

For my brews, I throw in 1/2 tsp of Irish moss with 10 mins left in the boil. Then 1 week before kegging, I move the carboy into a fridge at 32 F. 2 days later, I add 1/2 tbsp of gelatin dissolved in 1 cup of 150 F water. Then 5 days later I keg, and 2 weeks later, I have perfectly carbed, crystal-clear beer, every time (though admittedly, some IPAs have given me stress).

 
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Old 03-16-2013, 02:58 AM   #18
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Quote:
Originally Posted by brewkinger
this forum rocks!
This random thread that i read because i thought it was one i had posted to earlier about cold crashing.
Turns out that i learned more about cold crashing and answered my question about why my cold crashed and gelatin we ag irish red ale was so long in carbonating.
+1

 
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Old 03-18-2013, 08:13 PM   #19
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I have a pale ale in primary being dry hopped. I want to cold crash this beer in two more days(weds). Does is matter If

 
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Old 03-18-2013, 08:16 PM   #20
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Edit( sent to early )

Does it matter if any hop material gets into the secondary? Will it sink if it does? This is my first time dry hopping an 2nd time cold crashing. Is there a good/easy way to do this?

 
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