Crash Cooled for over a Month!!

[duffman2]

Man it sucks having to work for a living! I know most of y'all feel my pain but my work life really got in the way of my brewing life for the last couple months.

I was able to brew a blonde on the 6th of July but when I crash cooled it (somewhere around 7-21) I have had to leave it there. So it has been a good, extended crash at 36 degrees and I'm sure will be really clear by now.

Only thing I'm worried about is having all of my yeast completely dropped out of suspension to the point that bottling will never prime up or condition properly.

Thoughts?

 

[thughes]

Add some fresh yeast when bottling.

 

[mlg5039]

One good streak of the racking cane across the bottom of your fermenter should get you enough yeast I'm suspension to do the job. They're not dead and it'll br an awesomely clear beer.

 

[Jtd6628]

Mlg5039 yeah storing a little of the yeast at bottling goes a long way so don't over do it.

 

[Jtd6628]

Stirring*

 

[duffman2]

Yeah I didn't want to overdo this and have bottle bombs from too much fresh yeast. But this is what I was thinking

 

[AR-Josh]

Or, if you have the funds, use this as an excuse to keg.

 

[thughes]

Yeah I didn't want to overdo this and have bottle bombs from too much fresh yeast. But this is what I was thinking

Think about it: There really is no such thing as "too much" fresh yeast, there is only so much fermentable sugar in the priming solution.

 

[osagedr]

Yeah I didn't want to overdo this and have bottle bombs from too much fresh yeast. But this is what I was thinking

It's not the number of yeast, it's the amount of food you give them that causes the trouble. There are hundreds of billions of the little suckers in your beer--you'll likely carb up fine even if you just rack your beer. I've added some fresh yeast at bottling on occasion.

 

[Brew_4iT]

might take a little longer for them to wake up, but the amount of viable yeast present should be enough. Maybe start a few days with the temperatures a little higher in the low 70's.

 

[dutchoven]

Or, if you have the funds, use this as an excuse to keg.

+1 If you have the room to store a fermenter in the fridge for a few months, why not fill that space with a few kegs?