I screwed up by cold-crashing

[BadNewsBrewery]

Not having an S-Lock, but having bountiful access to cheap "Military Brand" Vodka, my plan is to just fill my 3-piece with vodka from here out. It'll suck some into the carboy, sure... but it won't mess up the flavor and if I fill it up to the right level it shouldn't suck much or any in while still maintaining a sanitary environment.

 

[WayFrae]

A sanitized piece of foil costs even less.

 

[MindenMan]

I cold crash in buckets all the time, as I ferment in them. I strain out the big stuff from the BK into my primary, leaving very little left to cold crash.

 

[letmeholleratya]

This was pretty much my reasoning. There was a lot of yeast floculation, and quite a bit was still in suspension. That, and the fact that at least one of the kegs was going to travel with me to a family reunion in August, so I wanted as little sediment as possible. The Wit is a hazy beer to begin with, I figured anything I can do to help knock that down some is not a bad thing... well, except for sucking a bunch of yeasty idophor water up into the carboys!

I'd agree with other beers, but I've noticed as wits sit for awhile, they settle and lose flavor. I wouldn't want to crash it.

But for the person asking about the extra labor - if you have temp control it's not really any extra work, and you're all the quicker to a clearer beer.


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