Author Topic: Cold crashing question  (Read 3746 times)


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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!

Offline MaltLicker

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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. 

Offline twhitaker

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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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