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This is why I cold crash

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This right here is why I cold crash. I have always cold crashed at the order of @RickBeer but wanted to see if it really did make a difference.  See original topic here: 


I did an experiment to see if it really did make a difference. I transferred the beer to a secondary fermenter at room (68*F) temp. And then dry hopped 4 days and cold crashed 3 days with hop still in. total dry hop time 7 days (hops were in a bag to contain them) What you see in the pic is all the yeast, proteins and other undesirable particulate that sunk and compacted on the bottom. Had I not cold crashed all of that would have ended up in the keg (or bottles if i would have bottled) and may have contributed to undesirable results. 


First pic is of yeast cake left in primary fermenter.

Second pic is of beer after transfer and dry hoops added.

Third and fourth pic is of what was left in bottom of secondary fermenter after cold crash and beer transferred to Keg.


To sum up... cold crashing does make a difference and I will continue to do it for every batch. 





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i have never bothered cold crashing. it just isn't worth it. any crud that does end up bottled will settle out with the bottle trub. I don't shove my siphon all the way down to the bottom so I am not sucking up excessive amounts of trub or hop crud. if I ever see the wort coming up cloudy I pull the siphon up a little .  only on my last bottle, my trub bottle do I suck up every last drop..trub and all be damned.  that is usually my sampler. the trub bottle I WILL stick in the fridge for a couple days to settle out. I usually drink it without carbing too. 

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