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Cold crashing - what it is, and why do you care?

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5 hours ago, 76shovel said:

 After 9-10 LBKs worth  I have given in and cold crashed the last two @ 24 hours each.  It'll be interesting to see how it affects the level of "residuals" in the bottoms of the 750 ml bottles.

I have almost no trub in my bottles since I started cold crashing. I usually go 2 days.

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My last two batches, el gordito and zombie fest, I have fermented in the fridge in the garage. I got I cranked up as hot as it will go. It's at about 55-57 degrees. The stick on thermometer on the LBK said 50 degrees, that was on the el gordito recipie. It's been bottled. I can't see what the zombiefest is reading because I have the stick on thermometer on the rear of this particular LBK and I can't see it. I don't want to disturb the LBK. 

 

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8 hours ago, Ron Howard Dawson said:

My last two batches, el gordito and zombie fest, I have fermented in the fridge in the garage. I got I cranked up as hot as it will go. It's at about 55-57 degrees. The stick on thermometer on the LBK said 50 degrees, that was on the el gordito recipie. It's been bottled. I can't see what the zombiefest is reading because I have the stick on thermometer on the rear of this particular LBK and I can't see it. I don't want to disturb the LBK. 

 

 

I don't know what fermenting two lagers has to do with cold crashing...

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So this is my 1st ever brew, Bewitched Amber Ale.  week 3 will be 9/11 I have tasted it and it tastes like flat beer, no sweet flavor. the problem I am having, my shipment of bottles will not arrive until sometime on the 11th. but I want to Cold Crash. is it okay to start that process now. Or is that too long in the fridge?  I plan on bottling as soon as the shipment arrives. 

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28 minutes ago, RickBeer said:

Yes, you can start the cold crash now.  It won't be too long in the fridge. You want 3 days ideally.  Or wait, and go 3 days when you do cold crash.

 

I'M mainly concerned with leaving it in  the LBK and ruining it.  Again though 1st batch so I'm not sure if a few extra days past 3 weeks is okay.  Like I said I did the taste test last night.  It was delicious! 

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15 minutes ago, Darthvin said:

 

I'M mainly concerned with leaving it in  the LBK and ruining it.  Again though 1st batch so I'm not sure if a few extra days past 3 weeks is okay.  Like I said I did the taste test last night.  It was delicious! 

Oh boy, he's got the first timer jitters. Just don't cold crash it in the freezer for 3 days and you will be alright bud

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8 minutes ago, Ron Howard Dawson said:

Oh boy, he's got the first timer jitters. Just don't cold crash it in the freezer for 3 days and you will be alright bud

 HAHA you know it! I'm so excited about it too. Already have more waiting to go in after this is bottled.  Just  trying to learn from all of you and your skills!!!

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40 minutes ago, Darthvin said:

 

I'M mainly concerned with leaving it in  the LBK and ruining it.  Again though 1st batch so I'm not sure if a few extra days past 3 weeks is okay.  Like I said I did the taste test last night.  It was delicious! 

 

It won't hurt it.

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3 hours ago, Darthvin said:

 

... I'm not sure if a few extra days past 3 weeks is okay. ...

I've let it go 2 or 3 days past 21, and I've ended fermentation at 19 days. No big deal. I've also cold-crashed for 3, 4, 5 and once even 6 days. No problems I could detect.

 

I'm in this for the fun and relaxation of a hobby, and if things get too rigid, planning things down to the hour, all the fun goes out of it for me. So IMHO the best advice is to just relax, learn and enjoy the results.

 

Jim

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11 hours ago, Darthvin said:

 HAHA you know it! I'm so excited about it too. Already have more waiting to go in after this is bottled.  Just  trying to learn from all of you and your skills!!!

 

Great to see that you are enjoying your new hobby.  The thing about this hobby is patience.  I mucked up a few brews in my time because I was trying to do too much too quick.  the key to this hobby is, patience.  Read and learn, as your beer ferments and carbonates.  It takes time to make a good beer.

 

Personally, I went from a bad mac & cheese to an impressive biscuits & gravy.  I wanted to do better, and I learned that if I studied, and took the time to do it  better, I had a better result.   A lot of time and practice.

 

Enjoy your new hobby, and keep us updated on how you are doing.

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@RickBeer Im currently brewing a brown bag special, the recipe says to bring the LBK to room temperature for the last three days of Fermentation, i generally cold crash all my brews. Is it standard to cold crash a brown bag special after leaving it in room temperature or should i just go straight to cold crashing it?

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On 9/9/2017 at 2:25 AM, MiniYoda said:

 

Personally, I went from a bad mac & cheese to an impressive biscuits & gravy.  I wanted to do better, and I learned that if I studied, and took the time to do it  better, I had a better result.   A lot of time and practice.

 

Enjoy your new hobby, and keep us updated on how you are doing.

Doing my first batch now
Using your awesome explanation I think I want to keep going until I can make a perfect ribeye and smashed bacon taters. :D

P.S. your guys posts are really helping me out on avoiding newbie mistakes and i think my first bath american light is going to turn out just fine. 
I am already building myself a closet cabinet and planning on getting some more bottles and another LBK. I am already hooked before even the first taste. I am planning doing regular beers and ales since the lagers will be impossible for me in a small apartment and no real way to ferment at low temps. Anyway this cold crash idea was very useful info and I am going to do this this weekend before I bottle my first batch. Thank you guys.

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I'm cold crashing my first beer, Long Play IPA right now. Beer making is very exciting but In slow motion. I bought a second LBK and started another beer, Bohemian Czech Pils last week just to have some more beer making to do. Maybe I should have waited to see how the first comes out? For the second, I followed all of the excellent advice I've learned here. Now that I have two LBKs and two ice chests to control fermentation temps, the pipeline has begun. Next in line is a Klondike Gold. It is still kind of early for anyone to complain that a keg of beer is taking up a lot of space in the refrigerator. Oh well, I'm making beer!!

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