Cold crashing question: - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Cold crashing question:
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 06-09-2011, 06:19 PM   #11
wildwest450
Registered User
Recipes 
 
Dec 2007
Posts: 8,969
Liked 172 Times on 157 Posts


Quote:
Originally Posted by emerex View Post
So, to be clear, you ferment primary, sit in secondary, cold crash (a couple of days), then keg? Do you keep the keg cold? Or bring the keg back up to ferm temp for conditioning/aging?
Some secondary, I don't unless it's a huge beer (e.g. Barleywine). I drop primary to 30f for 2-3 days after fermentation is complete, then keg and store and carb at serving temp, which for me is 42f.

No problem with storing/aging at a higher temp, I do that at 55f.

_



 
Reply With Quote
Old 06-09-2011, 06:21 PM   #12
JLW
Recipes 
 
Jun 2010
Richmond, VA
Posts: 3,397
Liked 43 Times on 43 Posts


Does cold crashing result in slower carbonation? I have cold crashed a couple fo beers of late and it seems those have taken longer to carb than non cold crashed beers. I drag my auto-siphon through the cake just a little to get some of the yeast from the cake.


__________________
"The trouble with quotes on the internet is that it is difficult to detrmine whether or not they are genuine" - Abraham Lincoln
Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale

 
Reply With Quote
Old 06-09-2011, 07:51 PM   #13
bechard
Recipes 
 
Apr 2011
Windsor, Ontario
Posts: 125
Liked 1 Times on 1 Posts


I just cold crashed my brown ale (5.5% ABV) for two days prior to bottling, and today is three weeks of conditioning at 70F. Tomorrow I'll find out if they are fully carbed, as they were half way last week.

If cold crashing and bottling, expect an additional week due to the lower yeast numbers.

 
Reply With Quote
Old 06-09-2011, 08:36 PM   #14
TopherM
Recipes 
 
Mar 2011
St. Petersburg, FL
Posts: 3,967
Liked 446 Times on 352 Posts


Cold crashing can also be used to purposely keep fermentables in the beer to keep it sweet. This is most commonly used when you want a real fruit flavor in your beer. Instead of letting the yeast completely ferment the sugars of, say, real raspberry juice, you could ferment out the beer, add the raspberry juice to the keg, cold crash so the yeast hibernate and don't ferment out the juice, and force carbonate. Cold condition for 3-4 weeks, then you'll still have the sugars you want in your final product.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
Reply With Quote
Old 06-17-2011, 01:04 PM   #15
drocu
Recipes 
 
May 2011
Rochester, NY
Posts: 285
Liked 2 Times on 1 Posts


Quote:
Originally Posted by TopherM View Post
Cold crashing can also be used to purposely keep fermentables in the beer to keep it sweet. This is most commonly used when you want a real fruit flavor in your beer. Instead of letting the yeast completely ferment the sugars of, say, real raspberry juice, you could ferment out the beer, add the raspberry juice to the keg, cold crash so the yeast hibernate and don't ferment out the juice, and force carbonate. Cold condition for 3-4 weeks, then you'll still have the sugars you want in your final product.
This sounds like a good idea. Would this work to sweeten an Apfelwein if you were to keg it? Such as add some apple juice to the carboy, cold crash, and then keg and force carb?

I'm guessing that as long as everything stays cold (~40 degrees), then the yeast will stay dormant.

Also, is it necessary to cold crash for a couple of days? Or is 24hrs sufficient?

 
Reply With Quote
Old 06-17-2011, 02:38 PM   #16
TopherM
Recipes 
 
Mar 2011
St. Petersburg, FL
Posts: 3,967
Liked 446 Times on 352 Posts


Yup, would work for an Apfelwein....this is a common hard cider technique.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
Reply With Quote
Old 11-09-2011, 11:25 PM   #17
Cacaman
Recipes 
 
Jan 2011
Laredo, TX
Posts: 510
Liked 12 Times on 11 Posts


Sorry to revive this thread. Just a quick question on cold crashing. Bobby mentioned that the purpose for this is so that the yeast can floc out faster before kegging.

I am able to cold crash in my currently empty keezer, however lifting the carboy out of the keezer will cause turbulance and shaking of the yeast a bit. Does this mean that my 48 hours of cold crashing rendered useless?
__________________
Cacaman cheap keezer build!

Quote:
Originally Posted by BierMuncher View Post

“Get your beer off the yeast cake on day 7 or your beer will crawl out of the fermenter and eat your youngest child”

“Your beer will be the equivalent of rhinoceros urine unless it sits on the primary yeast cake for at least 4 weeks.”

 
Reply With Quote
Old 11-10-2011, 12:40 AM   #18
Ozzfest05
Recipes 
 
Oct 2011
Posts: 183
Liked 8 Times on 8 Posts


Quote:
Originally Posted by Cacaman
Sorry to revive this thread. Just a quick question on cold crashing. Bobby mentioned that the purpose for this is so that the yeast can floc out faster before kegging.

I am able to cold crash in my currently empty keezer, however lifting the carboy out of the keezer will cause turbulance and shaking of the yeast a bit. Does this mean that my 48 hours of cold crashing rendered useless?
No, it will settle in time for you to bottle. I do this with every batch. Liquid will remain cold and yeast is already in the hibernation stage so it just settles back down .

 
Reply With Quote
Old 11-10-2011, 01:23 AM   #19
Cacaman
Recipes 
 
Jan 2011
Laredo, TX
Posts: 510
Liked 12 Times on 11 Posts


Quote:
Originally Posted by Ozzfest05

No, it will settle in time for you to bottle. I do this with every batch. Liquid will remain cold and yeast is already in the hibernation stage so it just settles back down .
I'll probably be kegging, how long do you think I'll need to let the Carboy sit before siphoning into the keg?
__________________
Cacaman cheap keezer build!

Quote:
Originally Posted by BierMuncher View Post

“Get your beer off the yeast cake on day 7 or your beer will crawl out of the fermenter and eat your youngest child”

“Your beer will be the equivalent of rhinoceros urine unless it sits on the primary yeast cake for at least 4 weeks.”

 
Reply With Quote
Old 11-10-2011, 01:26 AM   #20
Ozzfest05
Recipes 
 
Oct 2011
Posts: 183
Liked 8 Times on 8 Posts


Few hours I do my sanitizing and get things ready .



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold crashing question astyler Beginners Beer Brewing Forum 12 08-01-2013 11:57 AM
Question regarding cold crashing and storage dtbritt Bottling/Kegging 3 05-26-2009 08:49 PM
Question about cold crashing bgough Beginners Beer Brewing Forum 1 02-23-2009 01:53 PM
Cold Crashing Question Bouza General Techniques 3 10-08-2008 05:04 PM
Question about cold crashing. lasseg General Techniques 8 04-11-2008 08:28 PM


Forum Jump