Settling Experiment

[ike8228]

I did a five gallon batch of whiskey barrel stout over a year ago and it came out great. I have done a number of different ones (Belgians, ales, Oktoberfest, etc) since then, but decided I wanted to do a larger batch of the stout for the coming winter (Winter is Coming!). However I wanted to experiment with clearing first, now that I have some batches under my belt.

I did another five gallon batches, but fermented each gallon separately in one gallon glass carboys. My plan is to have a normal secondary to bottle, a tertiary, cold crash, clearing agent, and coffee filter or cheese cloth (other suggestions?). I want to see the difference in flavor, texture, clarity etc. then chose my best result and scale up.

Does any have any input on this or have results they have from a similar experiment(s)?

Side note* the one I'll use for the regular secondary got agitated AF! Some of the barrel chips got stuck in the cane and I had to clear it 5-6 times. Each time introduced a lot of 'bubbles' through the beer. Will that be an issue for oxidation? I'm betting it will but will be 'experimenting' with that as well I guess.

 

[McKnuckle]

My main reaction is that time and cold will accomplish the cumulative effect of all those intermediate settling stages. Those of us who keg our beers with minimal racking steps can vouch for it.

I would put filters out of your mind immediately. Oxidation and clogging and pure hassle will convince you of that if you insist on trying.

Beer will settle and clarify beautifully in the bottle, provided you are careful with your transfer techniques and are patient. If you are not, that's the only time I can see intermediate racking stages being helpful. But the time, effort, and potential for introducing staling factors work against you.

Still, we draw our own conclusions, and that's part of the fun, so have at it.

 

[ike8228]

Does cold crashing have an effect on the yeast in terms of bottle conditioning? I'm not kegging just yet.

 

[McKnuckle]

Cold crashing won't impact the yeast population enough to inhibit carbonation, if that's what you are asking. At least not when done for a standard 24-72 hour period.

During a long conditioning period, be it weeks or months, the beer clarifies and all kinds of compounds either fall out or blend in mysterious ways. This includes yeast, but other chemical changes occur as well. We discuss this with lager as it's the whole point of well, lagering, but it happens with ales too.