Cold Crash in addition to Finings? Anybody?
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No big deal as a bit of gelatin is added with kegging and prior to that is a cold crash for 2-3 days but sometimes chill hazy just happens. Then i rely on time.
Galena
Landlord.
Interesting read, I did wonder what temperature the beer was served at to the tasting panel and if served at typical British Ale cellar temperature you would have noticed any more of a difference.
Carl66
New Member
Cold crashing is integral . The secret to clear beer and lager
Cold crashing is a very contentious terminology nowadays as it is out dated if you follow the latest techniques employed by the "scientific boffins".
you should slowly decrease the temperature and not drop it immediately in "crashing".
Me if I can not drop the temp as low as some say it will clear with time anyway.
There you are a proper can of worms opened.
you should slowly decrease the temperature and not drop it immediately in "crashing".
Me if I can not drop the temp as low as some say it will clear with time anyway.
There you are a proper can of worms opened.
Galena
Landlord.
Funny that this should pop up now when I am considering the first cold crash in a long time. I believe it is now recommended (by some) to lower the temperature by (don't quote me) 2 degrees a day, 1 degree at 12 hour intervals down to CC temp.
At my current diacetyl rest temp. of 22 degrees that would take 10 days to get to 2C, plus say 4 days at 2C, something I only ever previously tried for a Pilsner.
The wait is rather tedious and ties up one of my fermentation chambers for a long time.
I also CC by just screwing the top hard on my Speidel FV which seems to be able to take the vacuum with only minor distortion, but then I need to let it get back to room temperature before I open the lid to transfer so as to avoid sucking in oxygen, so another 24 hours or so.
As The Baron said, it will clear with time anyway and I will be trying Brausol in the keg.
At my current diacetyl rest temp. of 22 degrees that would take 10 days to get to 2C, plus say 4 days at 2C, something I only ever previously tried for a Pilsner.
The wait is rather tedious and ties up one of my fermentation chambers for a long time.
I also CC by just screwing the top hard on my Speidel FV which seems to be able to take the vacuum with only minor distortion, but then I need to let it get back to room temperature before I open the lid to transfer so as to avoid sucking in oxygen, so another 24 hours or so.
As The Baron said, it will clear with time anyway and I will be trying Brausol in the keg.
I did say "the Scientific Boffins" or until the next survey is done that contradicts the previous methods.
As you can see a little sarcasm in my post
As you can see a little sarcasm in my post
It's actually from a fishes swim bladder, not it's stomach.
It is a bi-product of fishing like leather is from cows etc not specifically caught for
