another newbie question about cold crashing...

[LexxTalon]

I seem to find the reasons and methods for cold crashing just find, but I can't seem to find anything that tells my WHY I need to keep the product cold after crashing. The cider I'm working on now for example: If I rack, clear, and cold crash... do I need to keep it cold after? Or can I let it get back to room temp with no worries? If I do need to keep it cold after (which I believe I read was the case), then why exactly do I need to keep it cold?

 

[Runyanka]

I believe if you warm it back up the yeast will go back into suspension.

 

[ksbrain]

The cold crash should cause chill haze to form and then it can settle out. Not sure how that applies to cider, as my apfelweins have not cleared as well as my beers when cold. But warming it back up will not cause the yeast to jump back up into suspension.

 

[LexxTalon]

So I should be ok cold crashing and then giving it to someone at room temp?

 

[Runyanka]

Usually the purpose of cold crashing is to make the yeast go dorment and drop out of suspension. Then racking off of that yeast cake while still cold, then doing whatever the he'll you want with it.