cold crashing

[Merleti]

After cold crashing what temps do you raise it to and how fast?

 

[05wrangler]

Subd


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[sandyeggoxj]

Why would you raise it? Are you bottling?

 

[jeff13]

Just bottle it right out of the fridge and let it come to room temp in the capped bottle

 

[passedpawn]

Bottle or keg at the coldest temps you can. In other words, don't raise temps.

 

[bobby4]

I do the same thing, just pull it out cold and keg it.


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[brew_ny]

I keg it cold makes it easier to carb

 

[Merleti]

I should have said after coldcrashing and bottling.
sandyeggoxj I am concerned about it being so cold that it doesn't carb up.

 

[andy6026]

It ought to carb at room temp... so after bottling just put them anywhere in your household outside of the fridge.

 

[seckert]

+1 to what andy said...bottle it and then just place it somewhere that is at room temp. It wont warm up too fast and it will carb up just fine...

 

[hudsons]

If you are bottling, is there any advantage to cold crashing before bottling? I have alway cold crashed after carbonation is complete.

 

[seckert]

Yes it it will still be clearer in the bottle if you cold crashed before bottling. and possibly less trub at bottom of bottle.

 

[krenshaw]

and by "room temp" we mean something like 70degrees .. not basement temp which i found out the hard way a couple year ago

 

[tektonjp]

The usual stated reason to cc before bottling or kegging is to clear the beer and settle yeast out. After crashing, there is still usually enough yeast left in to consume the priming agent.
And btw, unless you crash down to about 1c or 0c (overnight is all you need), you're probably wasting your time, at least according to Charles Bamforth.

 

[JustLooking]

I have alway cold crashed after carbonation is complete.

That's called refrigeration. Cold crashing is done before packaging (either bottle or keg).

And btw, unless you crash down to about 1c or 0c (overnight is all you need), you're probably wasting your time, at least according to Charles Bamforth.

From my experience it depends on the beer and the yeast. In some cases it will clear over night. Other times you can visibly see a line of clear and cloudy beer as it settles to the bottom of the carboy over several days.

 

[andy6026]

Also note that when you go to an online priming sugar calculator to calculate how much priming sugar to add, one of the specs you need to enter in is its temperature. This is because as the beer is fermenting it produces Co2, of course, as well as alcohol. Most of that Co2 is out gassed through the airlock, but the beer itself will retain some. The colder it is, the more it will retain. I'm not sure how big the difference will be, but it could make the difference of producing overcarbed beer for your taste if u go with the default room temp.



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[JustLooking]

Also note that when you go to an online priming sugar calculator to calculate how much priming sugar to add, one of the specs you need to enter in is its temperature.

Use the highest temperature your beer sat at after fermentation was complete. Not the temperature at bottling time. CO2 leaves suspension at the higher temperature and unless pure CO2 is forced back in it will not absorb more at the lower temperature of cold crashing.

 

[hudsons]

The usual stated reason to cc before bottling or kegging is to clear the beer and settle yeast out. After crashing, there is still usually enough yeast left in to consume the priming agent.
And btw, unless you crash down to about 1c or 0c (overnight is all you need), you're probably wasting your time, at least according to Charles Bamforth.

Thanks!

 

[Merleti]

Thank you all for the input. I placed them back in my fermentation chamber and move the temp back to 68 deg. Thank you all again.

 

[tektonjp]

Use the highest temperature your beer sat at after fermentation was complete. Not the temperature at bottling time. CO2 leaves suspension at the higher temperature and unless pure CO2 is forced back in it will not absorb more at the lower temperature of cold crashing.

People miss this one all the time. And it is the highest temp the beer has hit during the entire process, not just after fermentation, which also generates more heat than most people realize. Once the CO2 escapes from the liquid at a higher temperature, it won't go back in if you lower the temperature. It's out and gone. That's what the calculator is looking at.
A lager which has spent its "life" fermenting in the cold will require less priming sugar than, say, a Belgian fermented at a high temp, to reach the same CO2 volume. Unless, UNLESS, you pull your lager out for a diacetyl rest, then that temperature becomes the base line for figuring priming sugar amount.

 

[JustLooking]

People miss this one all the time. And it is the highest temp the beer has hit during the entire process, not just after fermentation ... Once the CO2 escapes from the liquid at a higher temperature, it won't go back in if you lower the temperature.

Unless it's still fermenting and CO2 is being still being produced. Even if the temperature drops as fermentation slows, the CO2 being produced will reach equilibrium for the new temperature. It's the highest temperature after CO2 production has stopped that determines how much remains in suspension.