Cold crashing procedure

[BigErn]

I have a honey wheat im getting ready to bottle next week. Its been in primary for 2 1/2 weeks now and Its still a little hazier than I would like. My question is If I use an Ice bath to drop the temperatures down to 40 degrees-ish How long should I do this. Would 24 hours be long enough or is this a couple days operation?

 

[JJL]

Usually it takes a few days. You are trying to get the yeast to drop out of suspension. You would probably be better off putting it in the fridge on the lowest setting (which is probably about 35F for about a week. You could also bottle it first, let it carb up, and then cold crash it in the bottle for a week before you drink it.

 

[BigErn]

I dont have a fridge that can fit my carboy. I do have it in a water bath controlling temperature about 63 degrees right now... So my plan was to add Bottles of ice to drop the temperature to Approx 40 degrees. So i guess ill need to have one set in the freezer and one set in use and just change them out every 12 hours for a couple days.

Thoughts?

 

[JJL]

40F might not be cold enough. The highest temp I've seen recommended is 36F if I remember correctly. I always do mine about 35F. It's going to be quite the process using an ice bath. I would suggest wrapping a wet towel around the carboy and letting the ends hang down into the cold water so that the entire carboy is surrounded by the cold temp. I still think cold crashing in the bottle would be easier in your situation.

 

[BigErn]

Well I dont mind trouble shooting. Any if you tell me something is probably not a good idea then I will most likely try that not so good idea . I guess there is only one way to find out if I can get the temps down that low for a couple days without a fridge. And thats to try it

 

[KingKegII]

I've read that if you wrap the carboy w/ a towel or t-shirt as JJL recommended (making sure it touches the water), then add salt to the water, then set up a fan to blow on the carboy, you may be able to get a few more degrees. Caveat: I've never tried this myself and not sure about temps as low as you may need to get, but I don't think it'll hurt to try.

Cheers.

 

[AiredAle]

Another problem you face is that you are cooling the bottom part of the fermenter, and the top will stay warm. As the beer cools, it densifies, and no circulation currents will mix the warm top part with the cool bottom part. So the top will stay warmer than the bottom, and only part of your beer will cold crash.

Unless your water bath is deep enough to cover most of the fermenter, then I will quietly retract what I said and slip out of the room.

 

[BigErn]

Well here is the plan for appartment style cold crashing. I have a large rubber made tote that I will fill with water so the entire carboy is filled up to the top of the beer. I will add a little bit of salt to the water and every 12 hours I will add more ice. Approx 1/2 a bag each time... More or less depending on temperatures. Also I will have a fan on hand to aide in evaporation cooling.

I'm not worried about the top or bottom being colder than the rest. The ice floating on top with the warmer water on the bottom should create some natural circulation in the water (especially with the fan running). If I calculated it right I should be able to maintain temps between 36 and 32 degrees within the 12 hours between adding. (Aced thermodynamics and statistical mechanics in college... Whod of thought I would use it to make beer. :rockin:

 

[BigErn]

Success... Experienced some stratification where the botttom wouldnt clear up...

All it took was some stirring every once in a while to get the cold water too the bottom.

 

[Starderup]

I wondered what the cold crash thing was all about. Good info. I bottled an American Wheat about two weeks ago, and it was VERY cloudy. I was thinking that the batch was going to have to simply serve as an experience and to definitely rack it to a secondary the next time, but after only two weeks, this beer is only slightly to moderately hazy (exactly as the style calls for), and I am very happy with it. I don't rouse the yeast like some recommend, and just pour it like all my other brews, and I'd not be ashamed to share it with anyone.
If it wasn't for the fact that this wort came from a group brew and I don't actually have the grain bill, I'd consider entering it. It's that good.

 

[ctufano]

I may try cold crashing my brew -- vanilla caramel cream ale

I am fermenting in a minifridge (true brew bucket) from college with a johnson controls thermometer.

I'll just drop it down to ~35 from 62 a week before I bottle I guess