Will Brew ferment out again post cold crash?

[AndDrink916]

Hey guys, long story short. I have a West Coast Belgian Ale 3 weeks into fermentation. I cold crashed it for 24 hours, took a SG reading.

OG - 1.057
FG - 1.020
TG - 1.010 - 1.012

Do I put it back into fermentor for another week or so at 70-72F or is the damn thing done and nothing a week will do since cold crashed?

After reading this my thought is to give it a week and what the hell. See what happens. But is that just a waste of time and ferment space?

Let me know your thoughts.

Thanks,

Bobby

 

[Yooper]

Hey guys, long story short. I have a West Coast Belgian Ale 3 weeks into fermentation. I cold crashed it for 24 hours, took a SG reading.

OG - 1.057
FG - 1.020
TG - 1.010 - 1.012

Do I put it back into fermentor for another week or so at 70-72F or is the damn thing done and nothing a week will do since cold crashed?

After reading this my thought is to give it a week and what the hell. See what happens. But is that just a waste of time and ferment space?

Let me know your thoughts.

Thanks,

Bobby

You can bring it back to room temperature (is it in a carboy?) and it should be fine. Although, depending on the ingredients and the fermentability of the grains used, it could very well be done at 1.020, particularly if there was any malt extract used.

 

[oakbarn]

Check the SG again. Towards the end, it is the only indicator anything is happening.

 

[AndDrink916]

Thanks for the feedback!

This is an All Grain 5 gallon brew in glass carboys. Moderate alcohol level. I think based off your response I will bring it back up to temp and check in about 5 days and see where I am. My hunch is it will finish out a bit more and utilize the dry hop better. We shall see!

Thanks again,

Bobby

 

[pdxal]

Should work.
What yeast?

 

[beergolf]

It depends on the yeast. If it was a Belgian yeast it will not start again. Some other yeasts you have a chance of them waking up again.



Chris White of White Labs yeast, says of Belgian yeasts.

"When you cool them, they stop. They go into survival mode. You can try rousing them, raising the temperature, but they won't start again. You just have to add new yeast."

 

[AndDrink916]

Thanks Beergolf...

Using WLP530

If that's coming from Chris White I guess I should listen. Based off my work schedule this week I won't be able to bottle (yes I still bottle) till Friday. It will be interesting to see what happens.

 

[AndDrink916]

Just a follow up. Seems that theory was right. The Belgian only dropped another 1-2 OG after I let it sit for another 5 days at 72F. Definitely within the margin though. The beer ended up tasting great but needs a 2.0 version.

 

[pdxal]

530/3787 generally needs heat to finish. I often warm it up to 75-80 at the end of fermentation to finish out. Confirmation it doesn't like to be cooled with your results.

 

[hitthewall79]

Yeast is a lot stronger than most people think, I made some applejack a few weeks ago, I had a little sludge in the carboy, but I said whatever, and proceeded to freeze my AJ. I un thaw my AJ into mason jars, and I come back in 2 days, and all 4 of my mason jar caps are broken... The damn yeast survived a 0 degree freezer for 3 days. So with that being said, it should be able to survive a simple cold crashing, and return to life


Colorblind brewing

Flavor beats color every time