I’m getting the sense that my cold crashes aren’t as effective as they could/should be...

[ryanj]

I ferment in an Anvil Bucket Fermentor which is inside my temp controller chest freezer. My probe is attached to the outside of my fermentor wall.

When I cold crash, I set the temp to 36, and once it reaches that point, I wait 24 hours and then keg.

Given the fact that I’m measuring ambient air, is that cold enough? Or is the 24 hour wait long enough?

Reason I ask is that I feel like while a lot of solids “settle out”, I’m still getting some that show up in the first few pints. 2 batches ago I used 2oz of dry hops and wound up with a clogged dip tube (when clocked to the 3 o’clock position).

Should I be going colder and waiting longer before kegging?

 

[waldoar15]

It takes as long as it takes. Often depends on the yeast strain. You could add gelatin.

 

[Pkrd]

You should put some insulation over your probe, so you're measuring closer to wort temp rather than wort/air average. I usually gelatine a day after it hits 4°C and keg a day later. I still get some junk in the first few pours.

Are you dry hopping with a bag or a strainer? That helps.
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Depending on your kegging technique you might be sucking too much trub from the bottom of the fermenter too.

 

[Wagon_6]

I’m usually pretty patient during this part of the process. I cool to around 50 the first step and add gelatin then let it crash to 34 degrees over 2 to 3 days. I also added a small computer fan to get the air moving when the cooling cuts in. Insulation around the probe is a great tip.

 

[jack13]

I have problems with this, too. I cold crash overnight at 32, usually. I then add gelatin and leave it cold for up to 3 days. Given that people only do overnight, sometimes without gelatin, you'd think it would be crystal clear. It seems safe to assume it's more clear than it would be if I didn't do any of this, but based on what I read here, my results are not what they should be. Note: the beer always clears eventually.

 

[ryanj]

You should put some insulation over your probe, so you're measuring closer to wort temp rather than wort/air average.

I forgot to mention -- I do have a small piece of styrofoam that I place over the probe so it's a little closer to the actual wort temp. I don't think it makes a huge difference but it's better than nothing.

Note: the beer always clears eventually.

That's what I've noticed with all of my batches. Even with a cold crash, the beer tends to be a little cloudy for the first 20-30% of the keg. The last 60-80% always become crystal clear (depending on grain bill of course).

I assume that's somewhat normal?

 

[applescrap]

I dont cold crash very often, but when i do i chill it overnight. Add jello and then let it sit two or three days more. Iirc it can take a week to clear perfectly. If just cold crashing maybe need a few weeks?

 

[jack13]

I just tried cold crashing (w/ gelatin) at 32F for a week. That seems to have made a big difference compared with my previous 2-3 day method. It's not perfectly clear, but I expect it to continue clearing until it is.

 

[Upthewazzu]

I crash to 45°, add gelatin, and then continue to crash to 38° (summer) or 32° (winter). Seems to work pretty well in settling out yeast and hops.

 

[davidabcd]

I crash to 45°, add gelatin, and then continue to crash to 38° (summer) or 32° (winter). Seems to work pretty well in settling out yeast and hops.

Warning: off-topic comment. Great pup photo.