Author Topic: Cold Crashing Time  (Read 1398 times)

Offline flbrewer

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Cold Crashing Time
« on: January 03, 2016, 04:22:29 PM »
Does anyone see added benefit of longer than normal cold crashing at 34 or so? I'm wondering if more than a day or two will be result in clearer beer.

Offline Wort-H.O.G.

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Re: Cold Crashing Time
« Reply #1 on: January 03, 2016, 04:53:22 PM »
cold and time should equal clear/clearer beer if all is well with the brew process.

if i'm not in hurry to keg something, I will let it sit 32-35 for week or longer, then rack to keg with gelatin.
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Offline jeffy

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Re: Cold Crashing Time
« Reply #2 on: January 03, 2016, 05:50:51 PM »
Isn't there some German lagering "rule" about one week per degree plato?  So a 1.050 beer would lager about 12 weeks?
The longer the clearer, until it is brilliant.
If you are using a fining agent like gelatin, then once the beer is cold, add it, wait a day and you are ready to package. 
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Offline flbrewer

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Re: Cold Crashing Time
« Reply #3 on: January 03, 2016, 05:52:13 PM »
I should add this is for ales.

Offline mainebrewer

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Re: Cold Crashing Time
« Reply #4 on: January 03, 2016, 05:56:58 PM »
Doesn't matter, cold crashing results in clear beer, longer cold crashing results in clearer beer.
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Offline jeffy

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Re: Cold Crashing Time
« Reply #5 on: January 03, 2016, 05:58:45 PM »
Yes, I figured it was for ales, but as mainebrewer says, it doesn't matter.  The longer the clearer, up until it can't get any more clear.
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Offline Wort-H.O.G.

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Re: Cold Crashing Time
« Reply #6 on: January 03, 2016, 06:09:27 PM »
for me, ale or lager they all get period of cold conditioning before consumption. 2-3 weeks at 32F and some gelatin is guaranteed clear beer for me.
Ken- Chagrin Falls, OH
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Dort
Mead                 
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Offline JayMiranda

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Re: Cold Crashing Time
« Reply #7 on: January 03, 2016, 07:25:03 PM »
So after fermentation chill for 1-2 weeks at 32-35 then bottle or keg?
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Offline Wort-H.O.G.

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Re: Cold Crashing Time
« Reply #8 on: January 03, 2016, 07:41:10 PM »
That's one way. I also will just rack to keg with gelatin after having cold crashed for 24-48hrs. More than one way to go about things.


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

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Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline denny

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Re: Cold Crashing Time
« Reply #9 on: January 03, 2016, 07:43:38 PM »
Does anyone see added benefit of longer than normal cold crashing at 34 or so? I'm wondering if more than a day or two will be result in clearer beer.

In order to answer, you;d have to define "normal" for you.  For me, "normal" is when it's done.  I let the beer make the schedule.
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Offline coolman26

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Re: Cold Crashing Time
« Reply #10 on: January 03, 2016, 07:53:32 PM »
for me, ale or lager they all get period of cold conditioning before consumption. 2-3 weeks at 32F and some gelatin is guaranteed clear beer for me.

Same here
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Offline brewinhard

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Re: Cold Crashing Time
« Reply #11 on: January 03, 2016, 11:48:48 PM »
I used to cold crash for 2-3 days to give my beer a fighting chance to be clearer going into the keg.  Then I started using gelatin.  Once gel finings were incorporated into my packaging process, I no longer felt the need to cold crash any longer than 24hrs.  Just long enough to get a good bulk of the yeast to floc out and get the beer cold enough to mix with the gelatin which completely clears the beer for me.  Saves time, electricity, and money.

Offline HoosierBrew

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Re: Cold Crashing Time
« Reply #12 on: January 03, 2016, 11:51:56 PM »
I used to cold crash for 2-3 days to give my beer a fighting chance to be clearer going into the keg.  Then I started using gelatin.  Once gel finings were incorporated into my packaging process, I no longer felt the need to cold crash any longer than 24hrs.  Just long enough to get a good bulk of the yeast to floc out and get the beer cold enough to mix with the gelatin which completely clears the beer for me.  Saves time, electricity, and money.



I agree. I get the beer super cold - ~ 32F - for 24 hrs, add gelatin, and get on with the process. Adding gelatin at around 32F maximizes is effectiveness IMO. Definitely saves time.
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Offline homoeccentricus

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Re: Cold Crashing Time
« Reply #13 on: January 04, 2016, 12:00:56 AM »
Do you guys cold crash/use gelatin with porters?
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Offline HoosierBrew

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Re: Cold Crashing Time
« Reply #14 on: January 04, 2016, 12:05:28 AM »
I use it on dark beers, too. Obviously not for clarity, but to clear the yeast out faster. Beer just tastes better with the yeast out of suspension. Hefe and wit excluded, of course.
Jon H.