[MattyAHA]

Is it ok to cold crash in primary for 3 weeks? I have a beer in primary that calls for a 21 day cold crash/conditioning after reaching attenuation..Should i get the beer off the yeast cake before cold crash/condition or is there no problem doing this on the main yeast cake in primary? Thank you Cheers

[klickitat jim]

Which yeast, ABV, and what would total time on the yeast be?

[MattyAHA]

Which yeast, ABV, and what would total time on the yeast be?

wy1388, target ABV is 9-9.5% ( gotta wait for my hydrometer before i find out for sure) and so far its been on the yeast 17 days, so when all said and done i figure it should be on the yeast 1.5- 2 months if i leave it in primary to cold crash/condition, thank you

[klickitat jim]

I have little experience with 1388. I'll let someone else answer.

[MattyAHA]

I have little experience with 1388. I'll let someone else answer.

Thanks Jim cheers

[klickitat jim]

In general, I would not worry about it. Cold slows breakdown, and generally Belgian strains are pretty tuff.

[ynotbrusum]

As a low floc yeast, I would think it won't matter a whole lot (if you rack and crash, you will be dropping a lot of yeast out of suspension, anyway, so the beer may still be on a reasonably significant amount of yeast cake).  My thinking is that the beer is in contact with only the top portion of a yeast cake, anyway.  But, I could be convinced otherwise!

I have kept mixed fermentation Belgian beers on yeast cake for a whole lot longer than what you are proposing, without apparent ill effect.  My solera Flanders Red is perennially on some amount of lees.

[denny]

Is it ok to cold crash in primary for 3 weeks? I have a beer in primary that calls for a 21 day cold crash/conditioning after reaching attenuation..Should i get the beer off the yeast cake before cold crash/condition or is there no problem doing this on the main yeast cake in primary? Thank you Cheers

Sure, no problem, but that's a ridiculously long time. 

[MattyAHA]

Is it ok to cold crash in primary for 3 weeks? I have a beer in primary that calls for a 21 day cold crash/conditioning after reaching attenuation..Should i get the beer off the yeast cake before cold crash/condition or is there no problem doing this on the main yeast cake in primary? Thank you Cheers

Sure, no problem, but that's a ridiculously long time.

this recipe calls for a 21 day cold condition cause i think the yeast does not like to floc, but its good to know it will not have any negative affects other then a long wait, thank you Denny and everyone else who chimed in, Cheers

[denny]

Is it ok to cold crash in primary for 3 weeks? I have a beer in primary that calls for a 21 day cold crash/conditioning after reaching attenuation..Should i get the beer off the yeast cake before cold crash/condition or is there no problem doing this on the main yeast cake in primary? Thank you Cheers

Sure, no problem, but that's a ridiculously long time.

this recipe calls for a 21 day cold condition cause i think the yeast does not like to floc, but its good to know it will not have any negative affects other then a long wait, thank you Denny and everyone else who chimed in, Cheers

I've never had any problem getting it to floc.  IIRC, last time I used that yeast I did a 4-5 day cold crash.

[MattyAHA]

Is it ok to cold crash in primary for 3 weeks? I have a beer in primary that calls for a 21 day cold crash/conditioning after reaching attenuation..Should i get the beer off the yeast cake before cold crash/condition or is there no problem doing this on the main yeast cake in primary? Thank you Cheers

Sure, no problem, but that's a ridiculously long time.

this recipe calls for a 21 day cold condition cause i think the yeast does not like to floc, but its good to know it will not have any negative affects other then a long wait, thank you Denny and everyone else who chimed in, Cheers

I've never had any problem getting it to floc.  IIRC, last time I used that yeast I did a 4-5 day cold crash.

Did the beer drop out brilliant from a 4-5 day crash? cause i really would like this beer to be brilliant clear. I plan on bottle aging for a long while so i was planning on dropping out all of the 1388 and adding fresh yeast at bottling to insure yeast health in the bottle. Maybe fine with gelatin?

[MattyAHA]

im on day 6 of the cold crash @28-29F and only about the top quarter of the carboy has cleared, i read that calcium in the water helps yeast floc, in the water i used it had 66 ppm calcium, is that enough calcium to help with precipitation of yeast?