Cold crashing - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Cold crashing

Reply
 
Thread Tools
Old 03-19-2013, 10:29 PM   #1
46andbrew
Recipes 
 
Mar 2013
Posts: 274
Liked 12 Times on 10 Posts



I'm about 4 months into brewing and was wondering about cold crashing my beer. What is it exactly and what is the benefits of cold crashing

 
Reply With Quote
Old 03-19-2013, 10:37 PM   #2
turvis
Recipes 
 
Jan 2012
Posts: 195
Liked 26 Times on 23 Posts


Cold crashing is when you drop the temp of your beer when it is done fermenting to a low temp( I usually try for 34-35 degrees) to drop yeast and other particulates out of suspension to clear you beer.

 
Reply With Quote
Old 03-19-2013, 11:50 PM   #3
46andbrew
Recipes 
 
Mar 2013
Posts: 274
Liked 12 Times on 10 Posts


So if I cold crash at 40 for a couple days then bottle and bottle condition at 65 is that ok

 
Reply With Quote
Old 03-19-2013, 11:53 PM   #4
BryceL
Recipes 
 
Feb 2011
Yorba Linda, CA
Posts: 916
Liked 46 Times on 38 Posts


Quote:
Originally Posted by 46andbrew View Post
So if I cold crash at 40 for a couple days then bottle and bottle condition at 65 is that ok
You got it. Usually a 24-36 hour cold crash will be enough to drop the yeast out of suspension, but the extra time wont hurt it. I find a cold crash especially helpful when I dry hop with pellets, it will settle all the hop matter with the yeast and allow you to rack nice clear beer.

 
Reply With Quote
Old 03-20-2013, 01:14 AM   #5
Sujeto
Recipes 
 
Oct 2010
San Antonio, TX
Posts: 70
Liked 5 Times on 2 Posts


Will too much yeast drop out of suspension impeding bottle conditioning? I thought of cold crashing my barleywine starting tomorrow and bottling Saturday. I plan on lagering it for 12 months or so and wonder if too much yeast will drop out of suspension for bottle conditioning.

 
Reply With Quote
Old 03-20-2013, 03:37 AM   #6
PaulF
Recipes 
 
Apr 2012
Hermosa Beach, CA
Posts: 6

Quote:
Originally Posted by Sujeto View Post
Will too much yeast drop out of suspension impeding bottle conditioning?
There should be plenty of yeast left over in solution, it's never been a problem for me.

 
Reply With Quote
Old 03-20-2013, 06:25 PM   #7
BryceL
Recipes 
 
Feb 2011
Yorba Linda, CA
Posts: 916
Liked 46 Times on 38 Posts


Quote:
Originally Posted by Sujeto View Post
Will too much yeast drop out of suspension impeding bottle conditioning? I thought of cold crashing my barleywine starting tomorrow and bottling Saturday. I plan on lagering it for 12 months or so and wonder if too much yeast will drop out of suspension for bottle conditioning.
It shouldn't be a problem. I'd go ahead with your plan and cold crash it tomorrow, bottle Saturday.

 
Reply With Quote
Old 03-20-2013, 06:31 PM   #8
kombat
HBT_SUPPORTER.png
Recipes 
 
Oct 2009
Ottawa, Ontario, Canada
Posts: 5,482
Liked 1971 Times on 1239 Posts


I don't think cold crashing for 2 days will really accomplish anything (especially at 40 F), nor do I think 65 F is an appropriate temperature for bottle conditioning.

I would cold-crash for at least a week, and much closer to freezing (32 - 34 F). Pouring in a gelatin or isinglass solution 2 or 3 days in will help even more.

If you're bottle-carbing (and it sounds like you are), then you should keep the bottles at around 70 F or warmer for the first 3 weeks. I'm not sure 65 is warm enough to effectively carbonate in 3 weeks.

And yes, even with cold crashing and gelatin/isinglass, there will still be plenty of yeast in suspension to bottle-carb.

 
Reply With Quote
Old 03-20-2013, 07:04 PM   #9
brewkinger
AdirondacKinger
HBT_LIFETIMESUPPORTER.png
 
brewkinger's Avatar
Recipes 
 
Sep 2012
NEK, Vermont
Posts: 2,284
Liked 345 Times on 282 Posts


Quote:
Originally Posted by kombat
I don't think cold crashing for 2 days will really accomplish anything (especially at 40 F), nor do I think 65 F is an appropriate temperature for bottle conditioning.

I would cold-crash for at least a week, and much closer to freezing (32 - 34 F). Pouring in a gelatin or isinglass solution 2 or 3 days in will help even more.

If you're bottle-carbing (and it sounds like you are), then you should keep the bottles at around 70 F or warmer for the first 3 weeks. I'm not sure 65 is warm enough to effectively carbonate in 3 weeks.

And yes, even with cold crashing and gelatin/isinglass, there will still be plenty of yeast in suspension to bottle-carb.
I recently did some forum research of cold crash/gelatinization/ and bottling on here and my results were in agreement with this. BUT
I want to stress the importance of conditioning at 70 degrees or a little higher. There is plenty of yeast leftover to do the job, but my last 2 batches. Have taken a full 2 or 3 weeks to carb correctly.
__________________
Blackbird Brewing

PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.

 
Reply With Quote
Old 03-20-2013, 07:42 PM   #10
Sujeto
Recipes 
 
Oct 2010
San Antonio, TX
Posts: 70
Liked 5 Times on 2 Posts


Sorry to hijack this thread 46andbrew (nice Tool reference btw), that wasn't my intention. This just happened to be a topic on my mind this past week and instead of creating a new thread...
I've never used gelatin or isinglass although I have heard them many times on this forum as effective clarifiers. With this being a barleywine I'm not too concerned about it being crystal clear, maybe I should be? I'm not opposed to trying new things! It was dry-hopped so I was hoping the hop matter would fall out of suspension by cold crashing it prior to bottling. After adding ice blocks last night and this morning the water bath was at 44 degrees. I added an addiitonal block of ice prior to going to work so I'll have to check it when I get home.
I will be bottle conditioning/carbonating but it will be closer to 70 degrees and for 12 months due to the expected high ABV of the barley wine (10+%).
But ya'll have answered my main concern about there possibly not being enough yeast. I guess the answer is RDWHAHB!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Warm up beer after cold crashing for bottling or bottle cold? blacks4 Beginners Beer Brewing Forum 8 02-06-2015 10:48 PM
bottle warm or cold after cold crashing? GenIke Beginners Beer Brewing Forum 3 03-10-2013 05:38 PM
keep beer cold after cold crashing? liebertron General Beer Discussion 2 01-31-2012 06:43 PM
Question about cold crashing & cold conditioning redalert General Techniques 2 03-23-2011 05:08 PM
Cold crashing/cold aging Big10Seaner Bottling/Kegging 4 08-05-2009 07:32 PM


Forum Jump