Yes it is in a carboy. I am not using any type of gelatin or clarifier.BargainFittings said:Cold crashing will drop out suspended yeast and proteins. 24 hours is usually enough if you are using gelatin or other clarifier. More time will help.
Each beer is different. Is this in a carboy?
It does look dark!BargainFittings said:How does it look? It will look darker the clearer it gets as light will not be reflecting off the suspended solids.
As it clears you can often see a clear line of change.
cooling the wort is typically referred to as "chilling".Dumb question I know but I am about to bottle my first beer. What is cold crashing? I thought that was when you cooled the wort. Lol
If the cold crash is less than a week, then no. The cold basically puts the yeast to sleep, and most settle to the bottom of the fermenter. That's how it's stored when harvested (mostly), so you're fine re-using yeast after a cold crash.ryan09266 said:Will cold crashing affect the ability to reuse yeast?
Imo, big enough to be worth it, yes. Irish Moss will drop a lot of trub early in the brewing process (like at the end of the boil and early in the primary fermentation) but it doesn't do much after that. A solid cold-crash at the end of fermentation will result in a pretty thick layer of yeast on the bottom of the fermenter that you can then leave behind...Does cold crashing still make a big difference if you are using irish moss?
Thanks guys, I'm making a golden strong and making the same recipe right after because I have the ingredients on hand. I'm hoping I can use the same cake. I'll let you know how it goes!jerryteague said:If the cold crash is less than a week, then no. The cold basically puts the yeast to sleep, and most settle to the bottom of the fermenter. That's how it's stored when harvested (mostly), so you're fine re-using yeast after a cold crash.