Cold Crashing Question

[Palazar]

Hi all, its me again.

I have another question this time concerning cold crashing. I'm planning on bottling my porter this Sunday and have been cooling the primary since Friday.

My only concern is that by cooling the beer (I've gotten the temperature down to 42 from 70) I won't have enough yeast still in suspension to properly carbonate. Can anybody tell me if this will/will not happen?

*Also, what is the difference between bottle conditioning and bottle carbing besides the fact that one of them gives you a bubbly drink?

Thanks in advance guys

 

[fartinmartin]

In cooling your brew you have got it to sediment out what it wants to. The yeast still in the brew will get going on your priming sugar, that's why after bottling they need to be kept for a few days to a week at at about 68C for the yeast to get eating again and thus carbonate and condition.

 

[msa8967]

I have cold crashed beers up to a week in the primary and still had plenty of yeast left in suspension for bottling so I thing you will be fine. I usually just cold crash my lighter color ales and ambers but not my darker beers like a porter so 24 hours might be plenty of time for the beer to be cold crashed.

Bottle conditioning is what is done after the beer has been carbonated in the bottle for 2-3 weeks. This bottle conditioning of being cold for 2-5 days will help any remaining yeast fall out of suspension prio to pouring the beer in a glass.

 

[Palazar]

Ok thanks for answering my question. Now I can bottle without worrying! hahaha

no seriously though, thanks I was genuinely worried there

 

[flars]

In cooling your brew you have got it to sediment out what it wants to. The yeast still in the brew will get going on your priming sugar, that's why after bottling they need to be kept for a few days to a week at at about 68C for the yeast to get eating again and thus carbonate and condition.

I'm sure you meant 68° F.
68° to 74° is a good range.

 

[fartinmartin]

Sure did Flars, typothinkowrongo