yes.... another cold crashing post :(

[red]

ive googled everything i can about cold crashing and just want to make sure i have it right b4 i try it.

i dont yet have enough fermenters to transfer to seconday so i was just going to clean our some room in my fridge and put primary in there for a couple of days. will be swapping to a "s" bend airlock(i read they work well both ways) with vodka in it to minimize chances of infection.

only problem as i said i dont have another fermenter to transfer into or a secondary to bulk prime in. so heres what i was thinking.

i could rest something under the tap while it chills to make sure all trub settles as far away from the tap as possible, then take it out and let it come back to room temp(leaving it tipped slightly back), bottle and carb.

or i could just put it in there for a few days then pull it out to warm up and bottle/carb as is.

or maybe im just waisting my time trying this withought the right equipment

suggestions lads?

 

[red]

just had another thought. ive got another batch sitting in primary(has been for about 2 weeks now), ive got the room in the fridge, so should i throw that in there for the last 2 weeks of clearing also? its currently sitting at about 77 so its not ideal temp maybe the fridge would be the way to go?

 

[Bobby_M]

How are you going to stir in your priming sugar solution without stirring up the sediment?

 

[red]

prime in bottles. i dont have a secondary for bulk priming yet

 

[snailsongs]

sounds like you should invest in a bottling bucket (they're like $12-15 dollars at LHBS)....

Also, when you cold crash your beer, it tends to take a much longer time to carbonate up after priming/bottling because you knock most of the yeast out of suspension. If you cold crash long enough, you may benefit from adding some yeast back at bottling time.....Cold crashing is great for kegging though!