David Woods
Well-Known Member
I like to cold crash my beers to clear them up a bit but have been a bit concerned about oxygen being sucked into the fermenter - old school here, no pressure fermenter!
Just read a recipe on the Malt Miller site that says to cold crash slowly over 3 days to reduce oxygen/air being sucked in. The recipe had a high amount of dry hops - 100g - so that may be a reason.
Any thoughts on this? anyone do this? My fermentation fridge takes a while to get down to cold crash temp anyway - over a day - in fact the best I can get is 5c and I can't say I have noticed any affect from oxygen but then not an expert and as long as it tastes good with alcohol I am happy but also looking to improve things.
Dave
Just read a recipe on the Malt Miller site that says to cold crash slowly over 3 days to reduce oxygen/air being sucked in. The recipe had a high amount of dry hops - 100g - so that may be a reason.
Any thoughts on this? anyone do this? My fermentation fridge takes a while to get down to cold crash temp anyway - over a day - in fact the best I can get is 5c and I can't say I have noticed any affect from oxygen but then not an expert and as long as it tastes good with alcohol I am happy but also looking to improve things.
Dave
