Cold crashing reasons

[brewprint]

I'm the type of person that doesn't understand a lot of different methods out there and I believe that there are a lot of unnecessary steps in the brewing world.

I mainly just primary my beers for 2-3 weeks and then rack to the keg. In a less than a week they're crystal clear. No cold crashing (unless you consider kegging cold crashing), no whirlfloc, no gelatin, no nothing.

I can see cold crashing before racking to the keg (or bottle) to reduce sediment in them. Is that the reason for cold crashing? Does it clear the beer faster? It just seems like an extra step that's useless.

 

[Psylocide]

You're cold crashing in the keg.

Yes, causes beer to clear more quickly... yeast and other particles to drop out of suspension faster.

 

[scottballz]

Yup you are cold crashing in the keg. I do 2-3 week primary's as well. No secondary unless it is absolutely necessary. I usually put the fermenter in my kegorator for 48 hours then keg to keep as little sediment in the keg as possible. It also cools the beer so I can force carb right away.

 

[Jayhem]

After 5-7 days in keg or bottle under refrigeration the chill haze is gone and most beers clear up well. This is actually a problem for me as when I keg my wheat beers after 2 weeks in the keg at refrigeration temp the wheat beer looks like lager it clear up so much.

 

[BigFloyd]

I cold crash the primary each batch because:

1) It's easy. I can either tap the buttons on the STC-1000 connected to the fermenter fridge or move the bucket 4ft over to the upright lagering freezer (set at 35*F)

2) I like to carry over as little gunk as is reasonably practical into the kegs or bottles. Cold crashing really helps to firm up the yeast/trub cake making it less likely to get sucked up into the siphon.

 

[Natdavis777]

I cold crash the primary each batch because:

1) It's easy. I can either tap the buttons on the STC-1000 connected to the fermenter fridge or move the bucket 4ft over to the upright lagering freezer (set at 35*F)

2) I like to carry over as little gunk as is reasonably practical into the kegs or bottles. Cold crashing really helps to firm up the yeast/trub cake making it less likely to get sucked up into the siphon.

Pretty much the same logic for me. Since I usually do my transferring/kegging on the weekends, I will give the beer a week in the 30s to drop out as much as possible before kegging. Some styles I will not cold crash though, like Hefes.

 

[brewprint]

I can see doing this in a primary if already in a fermentation chamber with temp control. I only use my room temps in the basement or first floor to ferment so no chamber. I also question temp control for fermentation but that's another thread.

 

[Natdavis777]

I also question temp control for fermentation but that's another thread.

Probably one of the most important factors for beer besides water IMO... I'll leave it at that though

 

[BigFloyd]

I also question temp control for fermentation but that's another thread.

I encourage you to start that thread and see what sort of responses you get.

 

[daksin]

Probably one of the most important factors for beer besides water IMO... I'll leave it at that though

Probably? I'll go out on a limb and say THE most important factor. Yes- ahead of recipe design.

 

[brewprint]

All I know is that I keep my buckets within the recommended range for the yeast and sometimes lower and I make good beer. I suppose it's science that there may be some flavor differences but my palate doesn't mind or notice.