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I was wondering how many of you that keg beers will cold crash before kegging or just got to keg and pour off the sediment in the first couple pints?
David
David
I cold crash almost all the time. When I don't its not a big deal don't notice any difference maybe a bit more sediment but never an issue.
Just remember carbing pressures are different for warm vs cold kegs.
I cold crash everything except hefes and dunkleweizen. Just makes sense to leave as much yeast behind rather than transfer to the keg.
But, I have a question: If you are using an airlock, what do you do with it during the cold crash? If you leave water in it, chances are the water will be sucked into your beer due to the temp changes.
I cold crash everything except hefes and dunkleweizen. Just makes sense to leave as much yeast behind rather than transfer to the keg.
But, I have a question: If you are using an airlock, what do you do with it during the cold crash? If you leave water in it, chances are the water will be sucked into your beer due to the temp changes.
That can happen for sure. I use a one piece air lock and that avoids that issue.
Which brings up another issue, the introduction of O2.
That can happen for sure. I use a one piece air lock and that avoids that issue.
Which brings up another issue, the introduction of O2.
This is why I stopped cold crashing. You're oxidizing your beer if you cold crash in a carboy. I transfer to keg, flush with CO2, then crash. Wait 1-2 weeks pour off the sediment and then enjoy the beer. If I need to move the keg, I just jump it to another keg with a CO2 transfer. Then move the keg all I want.
Outside of a laboratory, the fabled "CO2 blanket" is pretty much a myth.
Gas theory assures of us that - along with the survival of most life forms on this particular planet.
There is no doubt that cold crashing a vessel with greater than zero headspace will eventually draw something in - air, if no counter-measures are applied.
Whether the rather short exposure (by Day 4 my crashed brews are CO2-pushed to a purged keg) to air mixed with CO2 in the head space of an otherwise undisturbed vessel held at crashing temperatures can significantly degrade the beer is a question I can't currently answer.
But I'm working to eliminate the issue...
Cheers!
Not to start an argument... but co2 sinks and poses a risk to small animals. In massive amounts ofcourse. Because it sinks, and pets are at the floor. I know this, but I don't know how much this actually pertains to co2 creating a safety blanket in fermenting beer.
I think the answer would be a question. What can sink below the fabled co2 blanket, and can it affect the beer?
For the sake of discussion, let's stipulate that CO2 introduced into an enclosed space "sinks". Do you believe that it forms a stable layer?
That would be the error - it doesn't. In short order the CO2 will have evenly distributed through the enclosed volume.
Which is why we're all not dead...
Cheers!
Outside of a laboratory, the fabled "CO2 blanket" is pretty much a myth.
Gas theory assures of us that - along with the survival of most life forms on this particular planet.
Cheers!
Crazy thought..........
I have the 3 piece bubbler. How bout filling a balloon with co2, and putting it over the bubbler. When the beer cold crashes, and sucks in thru the bubbler, it will be sucking in co2.
Am I crazy or might that just work?
In a closed inviorment with no air movment, why cant the co2 stay at the bottom? After fermenting I have leaned in to smell my beer with the lid off, as you get closer you get hit with the co2. Seems to me there is a layer covering the beer.
I dont think you can compair it to the earth, there is wind and thermal rising, ect.
In a closed inviorment with no air movment, why cant the co2 stay at the bottom? After fermenting I have leaned in to smell my beer with the lid off, as you get closer you get hit with the co2. Seems to me there is a layer covering the beer.
I dont think you can compair it to the earth, there is wind and thermal rising, ect.
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