Author Topic: Crash Cooling  (Read 4716 times)

Offline ndcube

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Re: Crash Cooling
« Reply #15 on: November 30, 2009, 09:57:43 AM »
Will all the haze eventually drop out at above freezing temps.  I keep my fridge at 33F because I store yeast in it too.  Do you need to go below that to get the full benefits of cold crashing or does it just take longer?

Offline denny

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Re: Crash Cooling
« Reply #16 on: November 30, 2009, 10:05:32 AM »
33 is a good temp for cold crashing.
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Offline bluesman

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Re: Crash Cooling
« Reply #17 on: November 30, 2009, 10:15:38 AM »
Agreed...Once the beer has been cold crashed and the yeast has settled it will not redistribute itself up into the beer when warmed without some assistance (rousing). The best way that I have found to deal with chill haze is to add gelatin to cold crashed beer.
Ron Price