Author Topic: Cold Crashing Question  (Read 636 times)

Offline ncbluesman

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Cold Crashing Question
« on: May 02, 2013, 05:12:10 PM »
I ferment in a Blichmann Fermenator that I keep in my fermentation freezer with a temp controller.  Ordinarily, after fermentation has completed and the beer has rested for a few days, I cold crash to get the clearest beer into the kegs.  I've normally dropped the temp 4 or 5 degrees per day until I get to 35 and let it set for a few days more.  Is it necessary to step it down?  I seem to recall hearing someone, possibly Jamil Z, say that rapid cooling stresses the yeast causing it to throw off-flavors.

So what do you do?  Quick crash or step down? 

Offline duboman

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Cold Crashing Question
« Reply #1 on: May 02, 2013, 05:58:27 PM »
Cold crashing is done when the beer has completed fermentation so the yeast is ready to flocculate((drop) anyways, all crashing does is speed up the process and help clear the beer faster
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Offline wort-h.o.g.

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Re: Cold Crashing Question
« Reply #2 on: May 02, 2013, 07:27:11 PM »
Cold crashing is done when the beer has completed fermentation so the yeast is ready to flocculate((drop) anyways, all crashing does is speed up the process and help clear the beer faster
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Fermentation is done...the slow temp drop is to keep yeast in suspension..allowing clean up. Once they floculate and settle to bottom, not as much going on.