11 replies to this topic

[johnpreuss]

Ok, so I've never been able to cold  crash.  I ferment my ales in a pail in a swamp cooler, and it works pretty good.  I just never thought I could get the temp down far enough.  Well, last night I did an experiment with my cooler (Ice Cube Extreme)  I got and kept water down to 35dF with some frozen water bottles. 

 

So I upped my stock of frozen water bottles to try to keep this temp down and maybe allow me to do some new things in brewing. 

 

1st up cold crashing.  Why would I want to? What are my benefits? When do I do it?

 

Learn me.

[MtnBrewer]

Do it right after primary has finished unless you're dry hopping. If you dry hop then do it after that. Drops the yeast out quickly and results in a smoother beer.

[positiveContact]

Do it right after primary has finished unless you're dry hopping. If you dry hop then do it after that. Drops the yeast out quickly and results in a smoother beer.

 

i do it on pretty much all of my beers.  works great at getting clear beer faster!

 

eta:  I've heard some people slowly crashing a beer.  I just straight up crash it - no gradual ramp down.

Edited by TheGuv, 23 August 2013 - 08:15 AM.

[HVB]

Pro Tip: Do not freeze the beer

[positiveContact]

Pro Tip: Do not freeze the beer

 

truth.  i guess i do sort of ramp down a little.  i set the controller to something like 37-38 first and then set it closer to freezing once it gets there to avoid overshooting.

[johnpreuss]

Pro Tip: Do not freeze the beer

 

Did you make eisbier on accident?

[johnpreuss]

So how long do you crash it?  Couple days?

[HVB]

Did you make eisbier on accident?

 

I wish, it never tasted right so I ended up dumping it.  5 gallons of the community black ipa.

 

 

So how long do you crash it?  Couple days?

 

I go a couple days depending on yeast but  usually after 2-3 days though I am ready to keg it.

[SchwanzBrewer]

I crash mine for about a week at minimum depending on the yeast. Altbier and lager gets longer. 

 

The yeast will fall out pretty quick, but the chill haze can take a little while sometimes. Obviously beers like hefe, wit, and saison I don't crash very long because they are supposed to be cloudy.

[MtnBrewer]

I crash mine for about a week at minimum depending on the yeast. Altbier and lager gets longer.  The yeast will fall out pretty quick, but the chill haze can take a little while sometimes. Obviously beers like hefe, wit, and saison I don't crash very long because they are supposed to be cloudy.

Agree with all dat.

[Mya]

to really get the chill haze out you need to get to 29-30F, but there is a very fine line below that where your beer will freeze, very fine line

[johnpreuss]

to really get the chill haze out you need to get to 29-30F, but there is a very fine line below that where your beer will freeze, very fine line

So that's why I was planning on racking it to a secondary and hitting it with some gelatin, ala Ken Lenard.