Crash cooling ales?

[sonetlumiere85]

I noticed on the Briess website they have a number of ale recipes that all recommend crash cooling at 35 degrees for 3 days after fermentation is complete. What does this accomplish? Faster clearing? Cleaner flavor?

 

[AndrwHock]

That should help with faster clearing. The cold will help to get some stuff out of suspension a bit quicker. Its basically causing chill haze to star and fall out at an increased rate.

 

[Bobby_M]

Yes, do this but not directly after you hit FG. Leave it warm for a good week after active fermentation, at least.

 

[DeathBrewer]

Yes, do this but not directly after you hit FG. Leave it warm for a good week after active fermentation, at least.

quoted for emphasis

 

[ashbyp]

So that would be a crash cool, before priming and bottling, right?

Does this help the clarity of all ales?

 

[EvilTOJ]

Yes it does.

 

[jpsloan]

Follow-up question...

If you do cool the fermenter for a few days, would you remove it and allow it to rise back to room temperature prior to bottling? Will the yeast rouse from dormancy enough to bottle carb?

 

[Yooper]

Yes, and yes!

A few days of crash cooling won't hurt the yeast.

 

[GreenwoodRover]

So to clarify JP's question, after a crash cool for 3 days, is it advisable to allow the beer to come back up to room temp prior to racking and bottling?

 

[discgolfin]

So to clarify JP's question, after a crash cool for 3 days, is it advisable to allow the beer to come back up to room temp prior to racking and bottling?

...not at all ..I usually crash cool after 2 weeks in primary and bottle directly from crash cool..Than leave bottles at 70..the beer will come back up and the few yeasties in the bottle will do the work..

Jay

 

[niquejim]

So to clarify JP's question, after a crash cool for 3 days, is it advisable to allow the beer to come back up to room temp prior to racking and bottling?

I don't.................................just remember to adjust your priming sugar(down) as cool beer retains some CO2.

 

[EdWort]

Since I keg mine, I do not let it warm back up. I keg it immedieatly to take advantage of the yeast cake being firmly solidified on the bottom of the bucket fermenter. I use a spigot on my buckets, so I first draw off a sample for the hydrometer jar. The first couple tablespoons have a bit of yeast in them, but the rest flows clear. Nice, cold, compact yeast cake.

 

[Lucky Dog Brewing]

I don't.................................just remember to adjust your priming sugar(down) as cool beer retains some CO2.

How much would you have to adjust your priming sugar down for bottling?


BMW-LDB

 

[Bobby_M]

I wouldn't reduce it by too much. Maybe go 4.5oz instead of 5oz. Another effect is that you bottle it cold, it warms back up and expands a bit so you're starting the carb process with a little more CO2 already in solution and a little more head pressure. It's likely minimal though.

 

[Lucky Dog Brewing]

I wouldn't reduce it by too much. Maybe go 4.5oz instead of 5oz. Another effect is that you bottle it cold, it warms back up and expands a bit so you're starting the carb process with a little more CO2 already in solution and a little more head pressure. It's likely minimal though.

Cool Thanks!

BMW-LDB

 

[moonmandave]

What is the minimal recommended time to crash-cool? I have a DIPA I've had in secondary for close to 3 weeks now. Dry hops gave it a pretty thick haze.

 

[E_Marquez]

What is the minimal recommended time to crash-cool? I have a DIPA I've had in secondary for close to 3 weeks now. Dry hops gave it a pretty thick haze.

3 days at 2 deg C works well for me...