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Cold crashing question
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Topic: Cold crashing question (Read 3747 times)
CJOCONNOR
BeerSmith Apprentice Brewer
Posts: 13
BeerSmith 2 Rocks!
Cold crashing question
«
on:
November 02, 2014, 07:21:00 AM »
Two questions about cold crashing -
1) I don't have a fridge that the primary fits in. Is it a good idea to put the primary outside in +/- 40 degree temps for 12 hours or so?
2) I've never tried saving the yeast cake and dumping a new batch on it. I want to try this time, would cold crashing affect the yeast's ability to ferment the next batch?
Any advise is appreciated, thanks!
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MaltLicker
Global Moderator
BeerSmith Grandmaster Brewer
Posts: 2004
Re: Cold crashing question
«
Reply #1 on:
November 02, 2014, 12:04:08 PM »
Some with freezers do just that and set the thermostat to ~35 and crash it. Others take it down gradually, ~5F per day, on the logic that dying, crashing yeast release off-flavors on the way down. Death versus natural hibernation. YMMV.
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twhitaker
Beer, It's the best damn drink in the world! - Jack Nicholson
BeerSmith Grandmaster Brewer
Posts: 247
Canadian Amateur Brewers Assoc. member since 1987
Re: Cold crashing question
«
Reply #2 on:
November 03, 2014, 06:29:10 PM »
I transfer the brew off of the yeast and in to kegs first. Then you have a clean brite beer to cold crash. The yeast does dissolve back into the beer if left in, going cloudy.
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