Length of time for cold crashing.
- Thread starter IanPC
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chumpsteak
Well-Known Member
Till the beer clears to the point you want it. Usually at least a day or two, but can go as long as you want. I cold crashed 5 gallons for 10 days once and it still bottle carbed fine.
3 days at 32 will drop everything.
It doesn't matter. Just make sure you set the bottles at room temperature to carb up after they are bottled.
Beers with high protein content (ie wheat beers) may not clear up very well, but all else (even hoppy beers) should clear well. Even non-flocuclant yeast strains will tend to fall out with cold crashing.
chumpsteak
Well-Known Member
I also think "clear" is very subjective. What some people deem clear is cloudy to others. Most micro and craft beers I've had are "clear" in that I can kind of see my hand through the glass. If you want filtered clear to where you can see your fingerprints through the glass you'll probably have to use some fining. gelatin works great in conjunction with cold crashing and results in crystal clear beer when done right.
chumpsteak
Well-Known Member
No, like I said, I cold crashed for 10 days and then bottle carbed with no extra pitching and no problems carbing. Depends on the yeast, but there will still be plenty of yeast in suspension after a few days cold crashing.
