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Old 12-26-2013, 09:11 PM   #1
GibbyGibson
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Im doing my first bottling session this weekend. I've heard a lot of people discuss cold crashing before transferring to the bottling bucket.

Do you recommend it? I know it clarifies the beer but I already messed up on the cold break when chilling. Another thought I had was, do you cold break every beer? What about dark stouts/porters/etc. is it necessary aside from brung cosmetic? Thanks.

 
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Old 12-26-2013, 09:14 PM   #2
Ridire
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I have cold crashed and I have bottled without cold crashing. I have produced crystal clear beer doing both (using Whirlfloc). I do not believe cold crashing accomplishes anything other than clarifying the beer. Maybe someone else will point out why I am mistaken.

 
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Old 12-26-2013, 09:48 PM   #3
fearwig
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I think there's a difference in yeast flavors based on the clarity of the beer (as a hefe drinker might tell you) but I think as long as your bottling practices are good and you cold condition the bottles, pour your glasses well, etc., the differences aren't so big.

Given that it's winter, I cold condition everything. Otherwise I uh, "cool" condition. Gotta get another fridge.

 
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Old 12-26-2013, 09:56 PM   #4
grathan
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I like cold crashing. I've done it maybe handful of times. Stuff will cold crash in the bottle too though so it's not like your missing out. Cold crashing in a fermenter can be tricky while trying to avoid oxidation. You want either a tight seal or minimal headspace.

 
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Old 12-26-2013, 09:56 PM   #5
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I cold crash almost everything, it just makes it easier to get clear beer into your bottles or kegs.

 
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Old 12-26-2013, 10:18 PM   #6
harry_the_face
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Have any of had a problem carbing your bottles after cold crash becuase of to little yeast?

Sent from my SPH-L710 using Home Brew mobile app

 
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Old 12-26-2013, 10:29 PM   #7
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Quote:
Originally Posted by harry_the_face View Post
Have any of had a problem carbing your bottles after cold crash becuase of to little yeast?

Sent from my SPH-L710 using Home Brew mobile app
No. Although I keg now, I never had an issue when bottling. There is still enough yeast to carb after cold crashing for a few days, I've crashed about two weeks without issue.

 
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Old 12-26-2013, 10:34 PM   #8
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Quote:
Originally Posted by harry_the_face View Post
Have any of had a problem carbing your bottles after cold crash becuase of to little yeast?
Not at all. I cold crash the primary every batch at 35-36*F for 5-7 days and bottle it cold. Bottled beers carb up just fine.

The advantages of cold crashing that I've observed:

1) better clarity

2) firmer yeast cake so that it's less prone to being sucked up into the siphon

3) less yeast trub in the bottom of each bottle.

There is an earlier mention of some concern about oxidation when crashing the primary. I'm not sure where that idea comes from, but it makes no sense to me at all. The tiny amount of air that may be drawn back into the primary (through the airlock) due to the temp drop decreasing the volume inside the fermenter isn't going to have any ill effect on the beer which is covered by a fog of CO2.
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Old 12-26-2013, 10:53 PM   #9
MadRobot
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Quote:
Originally Posted by harry_the_face View Post
Have any of had a problem carbing your bottles after cold crash becuase of to little yeast?
I cold crash/gelatin almost all of my beers and they came out great, It will maybe take a few days or a week longer to carb, but the clearer and the cleaner flavor makes it worth it IMO

 
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Old 12-26-2013, 11:03 PM   #10
brewguyver
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I crash for most beers - gives you a more finished product , and crap (technical term) won't get kicked up if you bring the bottles to a friends.

I went 9 years without crashing - I just like the professional look of crashes beers more.
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