Author Topic: Cold Crashing  (Read 1136 times)

Offline narcout

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Re: Cold Crashing
« Reply #30 on: December 06, 2013, 04:05:06 PM »
just a little bit- my latest IPA is not quite as hoppy in aroma as usual, though not what I would consider oxidized.

I'd just read another brewer, whom I respect, being very OCD about crashing his IPAs and how he feels he oxidized one by crashing with too much head space in the fermentor, which got me thinking.

Lately, I've been crashing in the primary on a lot of beers to get the cleanest/clearest beer possible in the keg, but maybe I will go back to transferring to a keg, dryhopping and then crashing/carbing.

Maybe I'm misreading your post, but are saying you recently switched from dryhopping at fermentation temperature to cold crashing and then dryhopping at serving temperature?

If so, that could be a factor in loss of hop aroma.

Offline a10t2

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Re: Cold Crashing
« Reply #31 on: December 07, 2013, 08:46:25 AM »
It's always good to be mindful of where your beer is picking up oxygen. In terms of magnitude, though, I think racking to the keg under pressure would prevent more exposure than anything else. Diffusion through the surface of an un-agitated liquid is going to be pretty slow.
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