Cold crashing temperature question

[-Liam-]

I want to start cold crashing my beers for a few days before bottling them and it seems my wine (fermenting) fridge will only go down to about 48 degrees. Is this cold enough to make a difference or should I not bother unless I can get it down to around 35? I don't have room in my kitchen fridge for a carboy or bucket.

 

[day_trippr]

I dry hop in the carboy using free-swimming pellets at 68-70°F wort temperature, then cold-crash down to 34°F for a few days to a week before kegging. I've often noticed that the pellet slurry that remained at the top of the wort has sunk by the time the carboy reached 50°F, so I believe it could be worth while even if the terminal temperature is only ~48°F...

Cheers!

 

[-Liam-]

Ok, I'll give it a try. Thanks.

 

[catdaddy66]

Colder would slow down activity and this would help make solids and yeast drop out of suspension better. 38* would do better than 48*, which would do better than 58*... I would think it could only help you toward the desired result.


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