I’m thinking that after the initial yeast/Trub dump, if I can get the temp down and the beer can sit for a couple hours, then the remaining Trub will sink to the bottom. I forgot to mention that this is a murky TIPA that will still have sediment floating around. I cold crash this style only to get rid of the hop matter.
The method I use to cool my wort is to pump it through a SS coil in an ice bath. I can go from 212f to 64f in 30 minutes. It’s the same concept of a plate chiller but in a larger format. So dropping from 70f to 25f in a matter of hours should not be a problem. I have never had a problem with off flavors or bacteria. I have a 40 plate chiller, but getting it clean is a nightmare and no matter how much caustic I use to clean it, left over residue keeps coming out. I understand that the method I use is unconventional, but it works! I’ll post an update once I transfer the beer to a keg.
Just an add on to this, get floating dip tubes and then follow the above process. You don't have to dump any beer as you won't encounter the trub/sediment until you get to the end!
Is this really a thing? I've always done it slowly, but what's "slowly"? I do 4 degrees a day most times, but dropping from my D-rest of 63 to the 30's takes a week.
Yes it's really a thing. What's a week to a 2-month lagering period anyway
Please see this exbeeriment at BrulosophyYes it's really a thing. What's a week to a 2-month lagering period anyway
One yeast, one style, two data points. Shocked yeasts CAN release undesirable flavor components. Speed is not worth the risk to me.
The thermal mass of a coil submerged in 26F liquid glycol is not even a close match to air chilling that same coil in a 26F keezer. It's been quite a while since 'Thermodynamics 101', but if memory serves (doubtful at best, I acknowledge) it's probably orders of magnitude. The density of water is nearly 1,000 times that of air, so its capacity to absorb heat through transference of media in a closed coil is probably proportional. There's likely an online calculator for that
.What you reference says cold crashing speed does not matter or an I reading this wrong?
I have never heard of this. I image there are lots of things I have never heard of. Can you point to any documentation that cooling too fast can have a negative affect on flavor? Is this only related to certain yeast? I have never really done much with lager yeast.Yes it's really a thing. What's a week to a 2-month lagering period anyway
I can find no real studies on this. I have seen articles on yeast response to cold and the creation of certain proteins and other effects. Have yet to see anything that shows what the potential off flavor would be or whether slowly cold crashing would have any less impact on the yeast response process. Looks like another side by side test is happening on this lager I am brewing.
So you're advocating a fast (hard?) crash to prevent damaging yeast? I do a slow crash (4 degrees per day), but only because I was told this many years ago.
Stick a bucket of coolant in the keezer the night before. Put the coil in the bucket. If you really want to cold crash this way, that is.
Probably won’t do the trick. When the warm beer in the coil starts transferring heat energy into the cold water in the bucket, the temperature of the water will rise fairly quickly as both liquids attempt to reach stasis. The cold air in the refrigerator doesn’t have sufficient mass or thermal potential to re-chill the water rapidly enough to be effective.
Yeah, I was thinking it would have to be a pretty big bucket and something other than water.
