Cold Crash with Plastic Carboys

[tag0304]

I have my first batch done fermenting and another I started last weekend. First batch I added nothing too it, second batch I used Irish Moss. In the carboys I can see a clear difference. Mind you 2 different types of beer, but not just color Im talking. The Irish Moss batch already has noticeable clarity over the other. Plan on using that stuff from here on out. My question though is my first batch has reached FG. I have been considering cold crashing it, and adding gelatin. But I read lots about suck back. I planned on using sanitized foil and rubber band to cold crash with, but I see examples of plastic bottles crushing in. Slightly worried by this. Mine are the Vintage Bottles carboys which seem slightly thicker then BB.

Should I try it? Should I say why chance it just for clarity when it wont effect taste much/at all. My thought is what many think, if it looks good it tastes good. If I could get some clarity out of it without much risk I would like to. Lots of friends/family interested in trying my first batch and I dont want them to be turned off by cloudy beer, that tastes fine. But I also dont want to risk contamination for something thats just for looks right now.

Also I currently have the first one now done fermenting sitting around 58-60 degrees. Would adding gelatin to that and keeping at that temp (no risk of bottle collapse) still benefit enough? Seems to be mixed opinion on that, most everyone agrees the colder the better for gelatin. But some say it will still help.

 

[bobeer]

Personally, gelatin in beer grosses me out. I'm into as natural as possible with no additives.

Are you bottling or kegging? If you're kegging then cold crashing is a beneficial step but if you're bottling you'll need the yeast to create carbonation. Plus, you'll get sediment in the bottle anyway after carbonation/conditioning is completed. It should get compacted and stay in the bottle if you leave the beer in the fridge for a week or so and pour the beer over the shoulder.

I think if the fermentor isn't sealed air tight then it shouldn't collapse. I use tinfoil with a little hole in it to cover my carboy when cold crashing and I've had zero problems. I've only had suck back issues when using a blow-off tube and the bucket of water is even with, or higher than, the top of the carboy. When I cold crash I don't use a blow-off tube or air lock because it wont fit in my fridge.

 

[Psylocide]

I use glass, but to combat possible suck-back, I sanitized the inside of a plastic bag and put it over the mouth, then wrapped a rubber band around it a few times. Worked great.

 

[AnOldUR]

 

[RM-MN]

An "S" type of airlock won't suck back unless you overfill it and the 3-piece won't if you use a minimal amount of liquid. All you need is just enough to cover the end of the floating piece so it keeps the bugs out.

 

[IslandLizard]

I've used a Starsan-ed piece of plastic wrap, with no rubber band. You need to offer a way for air to get in. I trusted the amount of Starsan clinging between the neck and wrap to sanitize the incoming air enough.

Lately I've been using a Starsan drenched cloth, like a small wash cloth. It's a natural filter and stay wet long enough. A piece of voile or fine mesh hopsack would probably work too. It needs to stay wet for those 24 hours.

The part that made me change the routine is the fear of bugs that can linger in the crashing/fermentation chamber.

That said, I cold crash my yeast flasks in the regular kitchen fridge with the Starsaned aluminum foil hood on it. Some air gets in, no stopping that. Who knows how sanitary it is, given all the stuff and food in the fridge?