mximus11
Well-Known Member
I am pretty sure I understand that cold crashing helps clarify beer but I am not quite sure of the process. Can someone fill me in?
It's called "lagering". Yep, toss that carboy into the fridge as close to 0C as you can. Let it sit undisturbed for a week or so. You can't let it sit too long.
And the priming sugar will work the same even when chilled? I too am brewing my first batch. Brown ale from a kit. Fermentation has stopped, i have had it in a secondary for about a week now and it is still cloudy.
ok so just go from my secondary to my bottling bucket then bottle. Thanks for the advice
lagering is for, well, lagers. cold crashing usually only takes two days or so just to clarify the beer. lagering is usually longer, and is meant to be a cold conditioning (getting rid of off flavors and what nots). kind of the same thing, but your doing it for different reasons, and usually for different lengths of time.
yeah. its just not needed for ales. i was just saying that cold crashing was not really meant to be an aging period, just to clear the beer for a couple days
I wouldn't rack to another vessel at all... Leave it on the yeast until it's ready for bottling and go from there. Use taste as the real gauge to determine when it's ready for bottles (once you've established that it's at a FG).
Yeast doesn't work on a human time frame. They'll be done doing all they can for a brew when they're done. Racking to another vessel has been proven to be unnecessary for the majority of brews. Basically, if you used an ale yeast (like in a stout) racking before bottling is not required.
IF you're looking to move it from one flavor element to another, and need to get it off of the previous before putting it on the next, then it is valid. But just to get the brew to clear up, no...
Many of us are going 3-6+ weeks on the yeast and getting great brews as a result.
So your saying just go from my primary let the yeast do their job and when they are done no need for secondary or cold crashing go straight to bottling and condition then drink??
That's what I've been doing with all my ales... I don't have a way to cold crash anything, even if I wanted to. I've been going 4-6 weeks on the yeast and been getting VERY clear brew as a result. I do move the fermenter/primary to where I rack from at least a few hours (in the morning, if not evening before) I transfer to the bottling bucket. That way, IF anything gets disturbed, it has plenty of time to settle again before I rack...
So what should i do all i have is a bottling bucket and a 5 gal carboy. i was planning on using the bottling bucket as a primary then going to the cb and then back to the bucket to bottle. should i use the carboy as a primary? if so it seems hard to get the yeast into the cb.
That's what I've been doing with all my ales... I don't have a way to cold crash anything, even if I wanted to. I've been going 4-6 weeks on the yeast and been getting VERY clear brew as a result. I do move the fermenter/primary to where I rack from at least a few hours (in the morning, if not evening before) I transfer to the bottling bucket. That way, IF anything gets disturbed, it has plenty of time to settle again before I rack...
So what should i do all i have is a bottling bucket and a 5 gal carboy. i was planning on using the bottling bucket as a primary then going to the cb and then back to the bucket to bottle. should i use the carboy as a primary? if so it seems hard to get the yeast into the cb.
do i have to rehydrate the dry yeast? can i just pour the dry yeast in? I dont understand the part about a fermcap for the chilled wort part
I've always just dumped my dry yeast right in and stirred. Never had anything go wrong.
is danstar windsor dry yeast a good yeast?
I've always just dumped my dry yeast right in and stirred. Never had anything go wrong.
It's one of Danstar's popular yeasts. I have used it with no complaints. I'd say yes!
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