Superdave
Well-Known Member
So the other day we were bottling the latest IPA and I got to thinking...
The last beer we bottled, I had stuck the fermenters in a fridge for two or three days to cold crash it.
I think that is why it took longer than usual (compared to other beers) for the beer to carbonate. In the past, it was always bubbly after a week or so but that beer took close to three weeks.
I suppose the big thing cold crashing does to clarify the beer is dropping yeast out of suspension, so there are less of them floating around at bottling time, which means that more will have to grow before it can start fermenting that priming sugar.
So, the question is, does cold crashing the beer prior to bottling have any other benefits or should I consider not doing that if I want the beer to carb up quicker?
The last beer we bottled, I had stuck the fermenters in a fridge for two or three days to cold crash it.
I think that is why it took longer than usual (compared to other beers) for the beer to carbonate. In the past, it was always bubbly after a week or so but that beer took close to three weeks.
I suppose the big thing cold crashing does to clarify the beer is dropping yeast out of suspension, so there are less of them floating around at bottling time, which means that more will have to grow before it can start fermenting that priming sugar.
So, the question is, does cold crashing the beer prior to bottling have any other benefits or should I consider not doing that if I want the beer to carb up quicker?