Author Topic: Cold crashing a weissbier  (Read 2541 times)

Offline Pi

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Cold crashing a weissbier
« on: July 17, 2012, 07:17:08 AM »
Did a 12 gallon batch (split it into 2 carboys) 8 days ago and fermented ~73 using Wyeast 3638. Got great attenuation (86%). What do you think about cold crashing to say 30* to knock down some of the chill haze?
I wanted to add lactose and fruit extracts. when is a good time to do this?
« Last Edit: July 17, 2012, 07:18:51 AM by Pi »
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Offline euge

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Re: Cold crashing a weissbier
« Reply #1 on: July 17, 2012, 11:01:40 AM »
I'd add the sugar and extracts before crashing.
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Offline Pi

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Re: Cold crashing a weissbier
« Reply #2 on: July 17, 2012, 11:08:50 AM »
I'd add the sugar and extracts before crashing.
How come? just curious.
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Offline euge

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Re: Cold crashing a weissbier
« Reply #3 on: July 17, 2012, 11:20:04 AM »
Depends how you are crashing I guess. Personally I like to get everything mixed up early on so it will mature. I don't like additives added late in the game as they don;t seem to meld as well as they would have if conditioned all together.

Just my opinion.
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Offline jmcamerlengo

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Re: Cold crashing a weissbier
« Reply #4 on: July 17, 2012, 11:40:38 AM »
+1 on adding the lactose now. You can add fruit extracts at kegging or bottling.

Just curious why would you want to crash a weiss? If you want to crash I like to cool down to about 34 for 36-48 hours. You wont clear chill haze, but it will help yeast drop out of suspension...which to me you want in a weiss beer. Maybe Im misinterpreting your question.
Jason
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Offline majorvices

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Cold crashing a weissbier
« Reply #5 on: July 17, 2012, 11:46:42 AM »
Lactose .... in a weissbier? Have to say, I've never heard of that one.
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Offline euge

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Re: Cold crashing a weissbier
« Reply #6 on: July 17, 2012, 11:48:38 AM »
To me adding lactose will make it a bit sweeter to complement the fruit extract.
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Offline nateo

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Re: Cold crashing a weissbier
« Reply #7 on: July 17, 2012, 11:48:43 AM »
Lactose .... in a weissbier?

Right? I dunno. I wouldn't use it.
In der Kürze liegt die Würze.

Offline majorvices

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Cold crashing a weissbier
« Reply #8 on: July 17, 2012, 11:50:10 AM »
Interesting. I'm not a big fan of lactose in beer, personally, but I recon I can see where that would work.
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Offline nateo

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Re: Cold crashing a weissbier
« Reply #9 on: July 17, 2012, 11:52:32 AM »
If you hear jackboots in the night, it's the Reinheitsgestasi coming for you!
In der Kürze liegt die Würze.

Offline jmcamerlengo

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Re: Cold crashing a weissbier
« Reply #10 on: July 17, 2012, 12:02:16 PM »
Wasnt there a recipe on the front page of the website a few weeks back for a Peaches N Cream Hefe with lactose and peaches?
Jason
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Cold crashing a weissbier
« Reply #11 on: July 17, 2012, 12:04:12 PM »
If you hear jackboots in the night, it's the Reinheitsgestasi coming for you!

LOL! :D
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Offline Pi

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Re: Cold crashing a weissbier
« Reply #12 on: July 17, 2012, 12:15:31 PM »
Actually it's not a Weissbier- more like a fruit beer. And after reading your responses I think i will add the lactose first (thanks Euge-makes sense what you said) then get the beer down in the upper 30s long enough to force carb for a few days. Then add my extracts and bottle. My intention is to produce a slightly sweeter version of a Blueberry wheat I did last year. Problem with the last one is the blueberry flavor was gone rather quickly. and that's after double dosing with extract. Peaches N Cream Hefe is where i got the lactose idea.
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Offline Pi

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Re: Cold crashing a weissbier
« Reply #13 on: July 17, 2012, 01:07:27 PM »
OK another question:
I mixed a pound of lactose with 2l. water and was going to add to my 12 gallons of beer. is oxygen a concern?
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Offline euge

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Re: Cold crashing a weissbier
« Reply #14 on: July 17, 2012, 03:13:03 PM »
OK another question:
I mixed a pound of lactose with 2l. water and was going to add to my 12 gallons of beer. is oxygen a concern?

Not if you boil it first.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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