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Old 01-10-2009, 10:22 PM   #1
billy_awesome
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Dec 2008
London Ontario
Posts: 89


I've heard this term used a lot around here.

Just want to clarify a little more on this technique.

What exactly does it mean? and when to use it. And when to NOT use it.
Safe for all beers? cider? wine?

Give me your best answers!

 
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Old 01-10-2009, 10:50 PM   #2
Parker36
 
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Sep 2007
Lesotho
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Crash cooling is when you bring the temperature of beer that is done fermenting from the fermentation temperature, to a much lower one (usually in the 40s). This causes lots more "stuff" (proteins, yeast, etc) to fall out of suspension.

The advantage of this is you end up with a beer that is much clearer. The disadvantage is you will lose your yeast and either need to repitch to bottle carb or keg and force carb

 
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Old 01-10-2009, 11:03 PM   #3
gpogo
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Jul 2007
Palmdale, CA
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Cash-cooling- send me some cash and your brew and I will cool it for you.

(some or all of your brew may be consumed before it is returned to you though!)
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Old 01-10-2009, 11:05 PM   #4
Parker36
 
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Quote:
Originally Posted by gpogo View Post
Cash-cooling- send me some cash and your brew and I will cool it for you.

(some or all of your brew may be consumed before it is returned to you though!)
It works like that mail-in-your-gold-to-us-and-we-will-send-back-cash-I-swear scam!

 
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Old 01-10-2009, 11:08 PM   #5

Quote:
The disadvantage is you will lose your yeast and either need to repitch to bottle carb or keg and force carb
This hasn't been my experience. I've crash-cooled beers for 2 weeks @ 35 degrees and there was still more than enough yeast in suspension to bottle-carb without any issue.

 
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Old 01-10-2009, 11:24 PM   #6
billy_awesome
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Dec 2008
London Ontario
Posts: 89

maybe i should learn how to spell.......lol

Thanks guys

CRASH COOLING

 
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