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

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@RickBeer, @MRB Josh R, @MRB Tim, @MRB Josh B

 

@Jdub

I would like to cold crash my Tangerine Hoppy IPA starting this Sunday after 3 weeks in the fermenter but . . . .

 

It is in the 2G tall fermenter, not my LBK.  I have a minfridge I can cold crash LBKs in but it is not large enough for the 2G tall fermenter.

 

I could:

 

- transfer from the 2G to a sanitized LBK using a bottling wand to reduce aeration and then cold crash in the LBK; OR

 

- use ice packs and artificial ice in a keg cooler jacket to try to cold crash the brew in the tall 2G fermenter for 3 days.  But I don't think I will be able to get temp down low enough; OR

 

- not cold crash.

 

I welcome thoughts on this!  Thanks!  

IMG_2779.jpg

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24 minutes ago, KaijuBrew said:

@RickBeer, @MRB Josh R, @MRB Tim, @MRB Josh B

 

@Jdub

I would like to cold crash my Tangerine Hoppy IPA starting this Sunday after 3 weeks in the fermenter but . . . .

 

It is in the 2G tall fermenter, not my LBK.  I have a minfridge I can cold crash LBKs in but it is not large enough for the 2G tall fermenter.

 

I could:

 

- transfer from the 2G to a sanitized LBK using a bottling wand to reduce aeration and then cold crash in the LBK; OR

 

- use ice packs and artificial ice in a keg cooler jacket to try to cold crash the brew in the tall 2G fermenter for 3 days.  But I don't think I will be able to get temp down low enough; OR

 

- not cold crash.

 

I welcome thoughts on this!  Thanks!  

 

 

Just don't cold-crash. It's not required. In fact, I almost never do it.

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11 minutes ago, MRB Josh R said:

 

Just don't cold-crash. It's not required. In fact, I almost never do it.

 

Okay - I do have a black IPA and a Salty Dog Gose in LBKs that I plan to cold crash.

 

That is one downside of the 2G Fermenter - hard to temp control and cold crash.

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On 5/6/2018 at 11:53 AM, KaijuBrew said:

Black IPA is all nice and cold crashed for 3 days.

 

Should I cold crash my Salty Dog Grapefruit Gose or just bottle it too?

 

In the end, I just bottled it without cold crashing.  It had an intriguing flavor with the citrusy grapefruit.  Much better than the commercial raspberry gose sample I tried at my local growler / many beers on tap shop.  I think I just like citrus as a flavor.

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On 5/3/2018 at 5:30 PM, KaijuBrew said:

@RickBeer, @MRB Josh R, @MRB Tim, @MRB Josh B

 

@Jdub

I would like to cold crash my Tangerine Hoppy IPA starting this Sunday after 3 weeks in the fermenter but . . . .

 

It is in the 2G tall fermenter, not my LBK.  I have a minfridge I can cold crash LBKs in but it is not large enough for the 2G tall fermenter.

 

I could:

 

- transfer from the 2G to a sanitized LBK using a bottling wand to reduce aeration and then cold crash in the LBK; OR

 

- use ice packs and artificial ice in a keg cooler jacket to try to cold crash the brew in the tall 2G fermenter for 3 days.  But I don't think I will be able to get temp down low enough; OR

 

- not cold crash.

 

I welcome thoughts on this!  Thanks!  

IMG_2779.jpg

 

I have a slightly taller dorm fridge I can take shelves out of, it works for the above fermenter if I very carefully remove the krausen extension ring. You don't need the extension ring past high krausen anyhow.

 

 

 

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Should I cold crash beer that has pureed fruit like my Pumpkin Rising beer?  Would it remove the pumpkin flavor?  I have cold crashed it but havent bottled yet.  There is a 2" thick layer on the bottom, imagine a lot of the pureed pumpkin is in the trub.

 

Let me know, I dont mind letting it warm up to 68 before bottling.  Effort isn't large, need to delicious tasting fall beer is.

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6 minutes ago, BradsBeer said:

Should I cold crash beer that has pureed fruit like my Pumpkin Rising beer? 

 

Definitely. I always cold crash, but I *really* always cold crash fruit beers, and let them sit for 48 hours in the fridge with the spigot end of the fermenter propped up a bit. Fruit beers have tons of sediment, in my experience. Note that I typically don't use hop sacks for my fruit, your mileage may vary if you do

 

7 minutes ago, BradsBeer said:

Would it remove the pumpkin flavor? 

 

I have yet to experience a loss in flavor or aroma from cold crashing. If anything, it improves this by making it less yeasty, I think. 

 

7 minutes ago, BradsBeer said:

I dont mind letting it warm up to 68 before bottling.

 

If you let it warm up, it un-cold-crashes the beer and the trub starts floating around again. Better to do it while it's still cold. 

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On 1/31/2015 at 9:18 AM, RickBeer said:

Cold crashing is a simple method that accomplishes 2 purposes.  First, it allows the trub (layer of dead yeast and byproducts on the bottom of the LBK) to compact.  Why is that good?  Because more beer comes out of the spigot before the trub SLOWLY makes its way to the spigot.  Second, cold crashing allows the beer to clarify, as particles fall out of suspension and settle to the bottom.  I personally don't care about clear beer, but I do want to get every drop out of the LBK.  If you're making a wheat beer, the second goal probably isn't something you want to have happen.  

 

How do you cold crash?  Well, it's very difficult so I'll lay out the steps below.  Please study them carefully before undertaking this difficult task.

 

I don't know, Rick, this sounds pretty tough.  Getting from counter to the fridge, w/o wanting to sneak a taste, might be pretty difficult...

 

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