Cold Crashing

[rodwha]

I've read how people will cold crash their beer to help clear it up. As I bottle condition my beer and need the yeast to produce my CO2 I've thought this wouldn't work for me as I need them in suspension. Is this a misguided concept? Will beer still carbonate or would they all be left behind?

 

[BlueHouseBrewhaus]

I cold crash for 48 hours before bottling and haven't had any carb problems. Plenty of yeast still in suspension. It doesn't even seem to take any longer to carb.

 

[RedlegEd]

I've never had a problem with there being enough yeast left behind after cold crashing and priming. Just be careful to consider the lower temperature when calculating priming sugar needed with the ambient CO2. The colder a fluid, the greater the amount of CO2 gets absorbed during fermentation, so you should use a little less priming sugar.

 

[masskrug]

Bottle condition for 2 weeks at room temperature, then transfer them to the fridge for a few days. This will allow the yeast to go dormant and drop out. It also allows the CO2 to (insert unknown word) and make the brew bubbly.

 

[slym2none]

I've never had a problem with there being enough yeast left behind after cold crashing and priming. Just be careful to consider the lower temperature when calculating priming sugar needed with the ambient CO2. The colder a fluid, the greater the amount of CO2 gets absorbed during fermentation, so you should use a little less priming sugar.

Yeah, that's why they say to use the WARMEST temperature your beer got up to as well. Because after fermentation, no more CO² is being produced, so even if you get the beer down to near-freezing, it won't have any more CO² in it than it did when it was at its warmest temperature.