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Author Topic: cold crashing  (Read 2610 times)

Offline wvmtneer

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Re: cold crashing
« Reply #15 on: October 10, 2015, 05:09:14 pm »
I give most beer styles long enough in the fermenter to sediment the vast majority of yeast/trub. What's left to sediment in most cases is only a tiny layer of yeast which is drawn out in the first pint or less. I just like limiting O2 exposure any way possible, and I can start carbing as I do this as well. Lots of ways to do things is the theme here.
Ok, makes sense, I'm new to all this and I'm trying to get all this stuff straight in my head. I  appreciate the answer!

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No problem, we're happy to help anytime. Good luck and welcome by the way !
Thanks! I've learned a lot already and everyone's been helpful! Lots of great information!

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Offline TexasHumuluslupulushead

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Re: cold crashing
« Reply #16 on: October 12, 2015, 08:24:02 am »
I just set the temp on my chest freezer to 32-34F and come back a few days later to keg the beer.

Some folks drop the temp slower, a few degrees per day.

You should replace the airlock with a plug (I use a non-drilled carboy bung) to stop liquid in the airlock from being sucked into the fermenter during cooling.

I don't know the answer about special considerations for conical fermenters.

I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day.    -- Dean Martin