Cold Crash Pic - Look at the Yeast Left Behind

[JoefromPhilly]

I did a two-day cold crash in my secondary on an Irish Red Ale. Take a look at the yeastie boys that were left behind.

 

[passedpawn]

What are you trying to show there? Just looks like some yeast on the bottom.

Not sure how you brew, but I usually have a good half inch of crap at the bottom of my fermenters after cold crashing. Some of it is yeast, but a lot of it is the barley protiens and hop residue that settles out in the first few hours.

 

[JoefromPhilly]

Just showing that there is a yeast drop-out on a secondary cold crash. Some people say that there is no value in cold crashing.

I don't have any hops showing in this, as there was no dry-hopping done.
Here is another pic of the yeast. Next time I may go a bit colder and see what falls out.

 

[passedpawn]

I don't do a secondary. I just cold crash my primary.

Why are you doing a secondary? I'd say that if you are cold-crashing, there's no benefit at all for doing the secondary fermentor.

 

[RM-MN]

Cold crashing causes the yeast to clump up and settle out. So does time. Your choice. I prefer to just wait.

 

[Hjandersen]

Hmm - Of course there's some yeast in suspension when you transfer to secondary which then settles out when cold crashing - Otherwise why on earth would you bother to do any of the procedures?!