11 replies to this topic

[BigDaddyD]

Has anybody used and pressurizing as a manner of pausing the fermentation, giving the yeast a little rest? Then returning the keg to a warmer pressure free environment to restart the yeast?I have heard of this as being an effective keg conditioning technique.

[BigDaddyD]

Has anybody used cold crashing and pressurizing as a manner of pausing the fermentation, giving the yeast a little rest? Then returning the keg to a warmer pressure free environment to restart the yeast?I have heard of this as being an effective keg conditioning technique.P.s. Repost to correct wording sorry.

[Slainte]

Cold crashing the beer before fermentation is over is a very bad idea, and I would not recommend it. You do not need to give the yeast a break at all during fermentation.I'm certainly curious as to where you're hearing this though...

[ncbeerbrewer]

+1. Cold Crashing is for clearing a beer before transfer, not anything I would mess with during fermentation. I agree you are asking for trouble if you do that for sure. Sounds like a questionable source if you ask me too.

[ThroatwobblerMangrove]

If you really knew what you were doing you could seal up the primary towards the end to naturally carbonate. I wouldn't recommend cooling until fermentation is entirely complete though.

[ncbeerbrewer]

Another thought is this too. When fermentation is ongoing you don't lower the temperature to accomodate the yeast. There is a reason you raise the temperature to help the yeast. Cold Crashing only hurts the yeast so you can forget it for sure as helping the yeast.

[BigDaddyD]

These beers had been in secondary for two to three weeks already, so I cold crashed, pressurized and drank. I felt that they might benefit from a little more conditioning. The science is sound, the yeast do not die in the cold, only hibernate, so they could easily come back and continue cleaning up where they left off. I read of a similar process in a thread on the brew board about reclaiming CO2, I'm sure many of you are familiar with it as I understand many former brewboard members are here. Or rather not process but a countermeasure to early preparation for serving. I mistyped fermentation I should have typed "conditioning"

[djinkc]

These beers had been in secondary for two to three weeks already, so I cold crashed, pressurized and drank. I felt that they might benefit from a little more conditioning. The science is sound, the yeast do not die in the cold, only hibernate, so they could easily come back and continue cleaning up where they left off. I read of a similar process in a thread on the brew board about reclaiming CO2, I'm sure many of you are familiar with it as I understand many former brewboard members are here. Or rather not process but a countermeasure to early preparation for serving. I mistyped fermentation I should have typed "conditioning"

Condition after fermentation is done. Asking the yeast to come back after a cold crash is an iffy proposition. I've done this a few times in the past before I had enough kegs to let stuff secondary in kegs before cold conditioning and carbing. I had a few that were underattenuated and let them warm up again to finish. Very unpredictable results, mostly bad. I could deal with it though.My advice is let the yeast finish all of it's work and then crash it unless you can live with a beer that did not attenuate to it's potential. Not a bad thing if you can take the residual sweetness left and sometimes with a low mash temp and a go getter attenuating yeast it might be best to stop the process.

[BigDaddyD]

My advice is let the yeast finish all of it's work and then crash it unless you can live with a beer that did not attenuate to it's potential. Not a bad thing if you can take the residual sweetness left and sometimes with a low mash temp and a go getter attenuating yeast it might be best to stop the process.[/quote]I think since i have mostly finished the kegerator construction I will return them to the cold.

[ThroatwobblerMangrove]

Has anybody used and pressurizing as a manner of pausing the fermentation, giving the yeast a little rest? Then returning the keg to a warmer pressure free environment to restart the yeast?I have heard of this as being an effective keg conditioning technique.

I'm not really understanding what your goal is here other than stressing out your yeast...

[earthtone]

someone on here had luck with using cold crashing and pressurizing as a means of preventing the yeast from fermenting any further - AFTER fermentation was complete and then added honey to the batch to get the true honey flavour into a brew and the cold temps prevented the yeast from simply gobbling up the additional sugar.this aside, the last thing I want is to intentionally stop fermentation before the yeast has run its course, as mentioned several times above.

[ncbeerbrewer]

[quote][someone on here had luck with using cold crashing and pressurizing as a means of preventing the yeast from fermenting any further - AFTER fermentation was complete and then added honey to the batch to get the true honey flavour into a brew and the cold temps prevented the yeast from simply gobbling up the additional sugar./quote]That was me. I used that technique with an American Brown Ale and added Honey to the keg and have maintained it at 38 degrees and drinking. With the temp I was not worried about the yeast but this beer was also in secondary for almost 2 months as well. I did the keg/honey addition to get a great flavor in the beer from the honey. Check out the Recipe swap I detailed my procedure there.