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Author Topic: Cold Crashing  (Read 6298 times)

Offline fakr

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Re: Cold Crashing
« Reply #15 on: August 01, 2013, 02:10:36 PM »
2 days should do a good job, but I've had crystal clear beer after 1 week at 0c.  I'm sure you'll find the proper balance Brew.
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Offline KristinT

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Re: Cold Crashing
« Reply #16 on: August 06, 2013, 07:18:14 PM »
Can you add the gelatin after starting carbonation?

Offline Chris Craig

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Re: Cold Crashing
« Reply #17 on: August 06, 2013, 08:05:15 PM »
Yes.  As long as the beer is already cold...the colder the better.

Offline Al-Loves-Wine

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Re: Cold Crashing
« Reply #18 on: August 16, 2013, 07:41:09 AM »
I'm impressed as to how well the knox gelatin works. I set my carboy into the fridge for 24hrs then added the gelatin as per Chris's instruction, and super clear after only a couple days. Will be kegging it tonight!  :drink:

Offline brew

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Re: Cold Crashing
« Reply #19 on: August 16, 2013, 08:52:00 AM »
Yeah so I carb at home and take a keg to the cottage. After a trip in the back of the truck, a keg generally comes back up cloudy, even after cold crashing. I'm finding some gelatin in the keg before I put it in the fridge after the trip it settles down again after a few days. Very nice I'll be keeping gelatin up there now...
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Offline robcoombs

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Re: Cold Crashing
« Reply #20 on: May 20, 2014, 04:27:20 PM »
I know this topic hasn't had a post in a while but I wasn't sure if I should start a new thread or not. Anyways, I have two questions regarding cold crashing as I haven't tried it before.

1) Is there a good way to cold crash while the beer is in the carboy? I mean aside from emptying my fridge in the kitchen (cue complaints from my wife) I am still bottling so I don't have a separate fridge yet for kegs  :(

2) Which leads to my next question, because I'm still bottling is it worth it to cold crash? I've read some posts online about carbonation in bottle taking up to 2 months following cold crashing. I have a double IPA in the carboy that I'd rather enjoy sooner than later  :drink:

Thanks
« Last Edit: May 20, 2014, 05:05:09 PM by robcoombs »

Offline Roger

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Re: Cold Crashing
« Reply #21 on: May 20, 2014, 07:06:11 PM »
I wouldn't bother if your still bottling. From what I've experienced the beer will clear in the bottle during conditioning just fine. I think cold crashing only really helps if your kegging because the idea behind cold crashing is to get rid of sediment like yeast before it goes into the keg. Personally I don't bother with cold crashing it doesn't seem to change the flavour much if at all it just makes it clearer faster. It will cold crash on it's own when the keg goes into the fridge anyways. My first few glasses are cloudy but like I say it doesn't bother me at all.  :cheers:

Offline Chris Craig

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Re: Cold Crashing
« Reply #22 on: May 20, 2014, 07:45:24 PM »
I agree with Roger.  It's strictly for aesthetics, and I don't see how you could do it right now anyway.  You need a fridge for it...or a freezer with a temperature controller.

That said, personally, I almost always do cold crash the beer.  I have a pipeline, so I have the time anyway, and I appreciate a clear beer. 

Offline robcoombs

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Re: Cold Crashing
« Reply #23 on: May 20, 2014, 07:47:59 PM »
Thanks @Roger and @Chris Craig that will save me some work. At least until I get into kegging.

Offline jdueck

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Re: Cold Crashing
« Reply #24 on: May 20, 2014, 10:04:57 PM »
I saw a new device, looks like a small box(6"x6"x6") with a metal spear on the bottom that can be placed in a carboy that is designed for cold crashing without a fridge.
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Offline Chris Craig

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Re: Cold Crashing
« Reply #25 on: May 20, 2014, 10:08:44 PM »

Offline jdueck

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Re: Cold Crashing
« Reply #26 on: May 20, 2014, 10:49:25 PM »
That's it
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