Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How is cold crashing different from kegging?
Reply
 
Thread Tools
Old 02-03-2014, 07:55 PM   #1
Woodbrews
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Arlington, VA
Posts: 230
Liked 17 Times on 17 Posts
Likes Given: 9

Default How is cold crashing different from kegging?

I've done some searches and reading on the topic, but haven't found anything directly on point. I've been fermenting my ales at room temperature (68 to 70 degrees) for two weeks and then kegging them at 40 degrees. When I keg, I rack with a siphon and leave the trub behind.

How is cold crashing different from transferring to a keg at 40 degrees? Doesn't the yeast settle out the same either way?

Or does the fact that the dip tube draws from the bottom of the keg obviate any filtering done by the cold crashing?


Woodbrews is offline
 
Reply With Quote
Old 02-03-2014, 08:00 PM   #2
theck
Feedback Score: 6 reviews
Recipes 
 
Join Date: Sep 2013
Location: lakewood, ohio
Posts: 1,468
Liked 73 Times on 66 Posts
Likes Given: 104

Default

Think some people cut or bend the tubes up a bit to avoid the yeast bottom. I think, and prob wrong, but when you cold crash the keg you leave even more yeast behind... Clearer beer? Then when you transfer to the keg the yeast are in suspension and don't create more or die? Just a guess... I just go right to the keg after my weeks. First pour might have a little and just toss, good from there on out.

Sent from my SGH-T769 using Home Brew mobile app


__________________
Co2 Taps: empty
Nitro Tap: empty
Fermenting: Saison
theck is offline
 
Reply With Quote
Old 02-03-2014, 08:37 PM   #3
BigFloyd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Tyler, Texas
Posts: 5,172
Liked 724 Times on 630 Posts
Likes Given: 630

Default

The difference is that, if you cold crash the primary prior to racking to the keg, you leave much more of the suspended stuff behind in the fermenter bucket/carboy. It also firms up the trub layer so that you're less likely to suck it up in your siphon. It's simply a part of leaving behind as much unwanted gunk as you can through each step of the process.
__________________
Good Temp Control -----> Happy Yeast ------> Tasty Brew
BigFloyd is offline
2
People Like This 
Reply With Quote
Old 02-03-2014, 08:58 PM   #4
jCOSbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Colorado Springs, CO
Posts: 628
Liked 38 Times on 34 Posts
Likes Given: 8

Default

You are essentially cold crashing in the keg for the first couple weeks it is in the fridge.
For those who bottle, the cold crash in the fermentor will prevent most of the trub and yeast from the bottle.
jCOSbrew is offline
 
Reply With Quote
Old 02-03-2014, 09:06 PM   #5
FuzzeWuzze
DIY King
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
FuzzeWuzze's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Newberg, Oregon
Posts: 2,479
Liked 288 Times on 215 Posts
Likes Given: 31

Default

It depends what your trying to do, if your trying to get crystal clear beer from the get go, chill it then keg it.

If you really dont care, just keg it. Sure the first pint i pull might be gunky, just toss it and pull another.

Honestly i'd rather get as much beer into my keg as possible even if that means pulling a bit of trub off the bottom. I can always dump from the keg anyways...ive found atleast on all of my kegs that even with the dip tube at the bottom, when i open it up to clean it after its tapped there's some gunk at the bottom that never gets sucked up the tube.
FuzzeWuzze is offline
WileECoyote Likes This 
Reply With Quote
Old 02-03-2014, 09:07 PM   #6
Upthewazzu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Pullman, WA
Posts: 468
Liked 34 Times on 30 Posts
Likes Given: 17

Default

The goal of cold crashing is to keep the trub/yeast/sediment out of the keg. Thus cold crashing can't really be done in a keg. At least that's the way I understand it. I bottle so, IMO, it is REALLY REALLY important to cold crash in order to keep as much crud out of the bottle(s) as possible.
__________________
Kegged: Sweet Light Lager (Lagering)
Kegged: Amarillo IPA
Upthewazzu is offline
 
Reply With Quote
Old 02-03-2014, 09:41 PM   #7
BansheeRider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BansheeRider's Avatar
Recipes 
 
Join Date: Dec 2012
Posts: 1,509
Liked 101 Times on 92 Posts
Likes Given: 9

Default

Cold crashing is done before transferring to bottling bucket or keg.
__________________
Good judgement comes from experience, experience comes from bad judgement.
BansheeRider is offline
 
Reply With Quote
Old 02-05-2014, 01:54 AM   #8
freisste
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Ann Arbor, Michigan
Posts: 2,450
Liked 311 Times on 261 Posts

Default

Cold crashing is just cooling your beer to cause suspended material to drop out of suspension. You can do it to anything (this does not only apply to beer). For instance, if you cold crash the atmosphere with a cold front, you precipitate water. It's called rain.

So yes, you ARE doing it in the keg. Some might say it is a fool's errand because you don't keep anything out of the keg. But as others have mentioned you pull it with the first pint anyway, so who cares.

The main reason to cold crash (at least in my mind) is to clear your beer. This will happen whether in primary, secondary, a keg, or even a bottle. It happens whether the beer is carbonated or not.

And before anybody asks, it only drops FLOCCULATED yeast out of suspension. There will still be PLENTY of yeast left in suspension to bottle carb.


Sent from my iPhone using Home Brew
freisste is offline
 
Reply With Quote
Old 02-05-2014, 03:26 AM   #9
Scout001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 74
Liked 5 Times on 5 Posts

Default

Jumping in here. I have never cold crshed before. You just stick the fermenter in the fridge for a couple days before bottling? I use 1 gal. Carboys

Sent from my SGH-T699 using Home Brew mobile app
Scout001 is offline
 
Reply With Quote
Old 02-05-2014, 03:45 AM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,010
Liked 6223 Times on 4435 Posts
Likes Given: 1677

Default

Quote:
Originally Posted by jCOSbrew View Post
You are essentially cold crashing in the keg for the first couple weeks it is in the fridge.
For those who bottle, the cold crash in the fermentor will prevent most of the trub and yeast from the bottle.
Agreed. I don't cold crash before kegging, and I have a very small amount of sediment in my kegs. It's a very small amount- maybe 1/8 cup? but I never measured it.

I suppose I could get even less sediment in the keg if I chilled it first, but it would mean hauling it (moving it) into the kegerator, then back out to where I can rack, then rack into the keg and moving it back into the kegerator.

I don't see much of an advantage to cold crashing for people who keg if they have good fermentation practices. For bottling, I suppose you could avoid some excess yeast sediment, but I don't cold crash when I bottle either and it's been fine.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is Cold Crashing Necessary If Kegging? stewart194 Bottling/Kegging 11 10-22-2013 12:09 PM
is there really any benefit to cold crashing when kegging? zodiak3000 Beginners Beer Brewing Forum 5 01-22-2013 06:49 AM
Cold crashing prior to kegging? carlk47 Beginners Beer Brewing Forum 12 12-18-2012 10:12 PM
Kegging After Cold Crashing LiquidFlame Beginners Beer Brewing Forum 4 10-08-2012 03:10 PM
Cold crashing and kegging Elfmaze Cider Forum 7 12-04-2008 08:34 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS