dadshomebrewing
Well-Known Member
What is it, why, and how, is it done?
When cold crashing, should you wait until your beer is fully fermented, or when it is close to fermented?
jsv1204 said:Only thing I will add is to be careful with your priming sugar if you carbonate naturally. Cold water holds more CO2 - if you bottle it cold (right out of the fridge), you need to reduce the priming sugar. If let it warm up before bottling, no problem.
Only thing I will add is to be careful with your priming sugar if you carbonate naturally. Cold water holds more CO2 - if you bottle it cold (right out of the fridge), you need to reduce the priming sugar. If let it warm up before bottling, no problem.
no, because the things you don't want have already settled to the bottom of the carboy. Just try not to shake it up too much when moving it around.
OG2620 said:I don't understand this thinking here. The CO2 production is determined by the amount of priming sugar used. AFAIK, the temp. doesn't affect the amount of CO2 the yeast produces, just possibly the time that it takes to carb up in the bottle.
As long as you don't add so much sugar that the CO2 production will result in too many volumes of CO2 and excessive head space pressure, you should be fine.
I may be misinterpreting your post.
Jayhem said:Has anyone had any problem bottle prime-carbonating beer that had been cold crashed? As in there wasn't enough yeast left in the beer to eat the priming sugar?
OG2620 said:I don't understand this thinking here. The CO2 production is determined by the amount of priming sugar used. AFAIK, the temp. doesn't affect the amount of CO2 the yeast produces, just possibly the time that it takes to carb up in the bottle.
As long as you don't add so much sugar that the CO2 production will result in too many volumes of CO2 and excessive head space pressure, you should be fine.
I may be misinterpreting your post.
Obliviousbrew said:Once that the beer it´s fermented doesn´t produce any more co2, I have bottled cold and didn´t have any problems with bottle bombs or overcarbed beer. When you calculate your priming sugar you account the highest temperature of your beer during fermentation or conditioning to know how much residual co2 your beer has.
For example: I bottled a pale ale three weeks ago, that beer was in primary at 68F for 12 days, move it to secondary for 5 days to dryhop at room temp (at that time was around 75F), after that I cold crash it for 2 days an bottled cold. I accounted a fermentation temp of 75F (the highest temperature the beer sat) and calculate the priming sugar for that temp an not for the current temperature of the beer (40F at bottling time). The co2 that it´s released at higher temperatures doesn´t magicly goes back to your beer if you cool it. I had no bottle bombs or overcarbonation problems i bottle all the time and have done this (or something similar) with last 10 batches. I found no problems with beer expanding neither. I think I don´t understand what everybody is saying or I must be very confused.
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