Fast or slow cold crash?

[Jakeedward]

Hi

I've just got a temp controlled fridge so about to do my first cold conditioning of a British ale. From what I've read in the forums, it seems that most people crash the temp down as quickly as possible after the end of the diacetyl rest. However, I've read in White and Zainasheff's Yeast book that "very rapid reduction in temperature (less than 6 hours) can cause the yeast to excrete more ester compounds instead of retaining them". I'm not sure if this is really a problem in an English ale, but was curious to know what peoples thoughts were on lowering the temp fast or slow. If slow, how slow? I started at 20 degrees C for a week, then went to 23 degrees for 4 days to finish off ferment and do diacetyl rest. I was then going to reduce it from 23 to 2 degrees C.

 

[grathan]

I happen to like ester compounds, but haven't noticed any from fast crashing, even in very light lagers.

 

[julioardz]

I set the temperature to near freezing after fermentation is complete and let it go. I use a mini-fridge and it takes around 48 hours to get the entire batch to that temperature. I have never noticed my beer develop extra esters because of this.


Sent from my iPhone using Home Brew

 

[hunter_le five]

I gradually ramp my temps up as fermentation winds down, and then gradually (a few degrees per day) ramp back down to near freezing after fermentation has completed.

I don't know if this is the best way to do it, but it seems to work for me.

 

[day_trippr]

6 hours? Maybe a lab-scale sample moves that fast, but I use a full-size fridge/freezer for cold-crashing, and with 10 gallons in there it takes almost 48 hours to go from 68°F to 34°F...

Cheers!

 

[Jakeedward]

Thanks for the replies. I've now started the crash and realise that dropping the temp too faste really isn't an issue. It's more of an issue trying to get it down fast enough!