Bottle conditioning after cold crashing

[prince4118]

I was just wondering if I was to cold crash my brew will there still be enough active yeast Left to bottle condition/carb and if so how cold and how long should I cold crash

 

[Stauffbier]

Cold crash until it looks clear. When you rack to the bottle bucket just swish the tip of your siphon into the yeast cake for a second to pick up a little yeast for insurance. It should carb up just fine.

 

[Zzyzx3]

Cold crashing before you bottle condition works fine. For the couple batches I have done it, it took a little longer for the bottles to carb, but they still did perfectly fine. From what I have seen, if people do cold crash, it is only for a couple days.

 

[bigdongsr94]

Works great. I try not to stir up any yeast. I don't swish or anything. There are yeast ready for work. My experience shows bottle conditioning is time and temp. Higher temp can get things carbed in about a week if you really want to. I have cold conditioned for almost a week before not by choice but normally go 48hrs.

 

[BigFloyd]

I typically cold crash 5-7 days in the primary at 35-36*F. No problems at all with priming it cold, bottling and carb/conditioning. Plenty of yeast remains to carb, but you get less trub in the bottom of each bottle.

When priming cold beer, I like to give it a very gentle swirl with a sanitized plastic spoon to evenly distribute the sugar.

 

[Hedo-Rick]

I typically cold crash 5-7 days in the primary at 35-36*F. No problems at all with priming it cold, bottling and carb/conditioning. Plenty of yeast remains to carb, but you get less trub in the bottom of each bottle.

When priming cold beer, I like to give it a very gentle swirl with a sanitized plastic spoon to evenly distribute the sugar.

BigFloyd,

I wanted to follow up on what you said, because I like to cold crash my beer for clarity reasons, but have always been unsure about mixing the priming sugar in beer that is 38*F. I usually let my cold conditioned beer come up to room temperature and bottle then. But by then it's starting to release co2, the beer can be foamy going in to the bottle, and I have issues with proper/consistent carbonation levels.

So you just take your beer from cold storage, mix in the priming solution at that cold storage temperature, bottle, and let condition at room temperature? Also, do you calculate the amount of priming sugar you use from you fermentation temperature?

Thanks!

 

[BigFloyd]

So you just take your beer from cold storage, mix in the priming solution at that cold storage temperature, bottle, and let condition at room temperature? Also, do you calculate the amount of priming sugar you use from you fermentation temperature?

Thanks!

Yes. I take it right out of the cold crash, move it carefully just a few feet to where I can set it up to rack to the bottling bucket. rack it, prime it, give it a very gentle stir w/ a sanitized plastic spoon and start bottling. It may take an extra day to warm up and start producing CO2, but that's no biggie.

In the priming calc, use the highest temp that the beer saw during the course of fermentation.

 

[QuercusMax]

I've racked and lagered for a month then bottle conditioned. Works just fine. Maybe carbs up a bit slower than if I don't, but still fine in 3 weeks.