Cold crash= low carb

[pms67]

I saw Bigbanana on YouTube mentioning this and it’s something I’ve noticed with my last two or three brews, every time I’ve cold crashed it has produced a low carbed brew, at first I thought I had undercarbed but I was using the same sugar amounts as before.
Has anyone else noticed this? Does crashing kill off so much yeast that I need to up the priming amount?
Anyone else noticed this?
Cheers 👍

 

[IainM]

I find it takes longer to carb up but gets there in the end.

 

[MickDundee]

I thought this thread was about the Atkins diet!

 

[DoctorMick]

I find it takes longer to carb up but gets there in the end.

Much the same.

OP - what temp are you crashing at and for how long?

 

[terrym]

I find it takes longer to carb up but gets there in the end.

+1 on that

 

[Blinky]

Never had any issue with cold crashing, do it all the time.

 

[Sandimas]

Yes, I've had undercabonation after cold crashes. Most eventually get there but some don't, with the same amount of priming sugar. I now tend to leave it no longer than 48hrs before bottling.

 

[nigelnorris]

I had the same worry first couple of times I did it, then I realised that it just takes much longer to carb up. Once I relearned patience haven't had one not fully carb eventually. At the extreme a lager that has been at 0C for eight weeks will take a good six weeks to fully carbonate at room temperature.

 

[GlentoranMark]

Batch prime your beer and use this calculator: https://www.brewersfriend.com/beer-priming-calculator/

It gives a guide on fizziness of beer styles.

 

[private4587]

Just bottled an Imperial Pilsner which had been cold crashed to 1C for four days. I added 3.2g table sugar to each bottle as per calculator. But for the temp in the calculator i put 18C as this is what the brew finished fermenting at, is this the correct temp to add or should i of put 1C?

 

[IainM]

Just bottled an Imperial Pilsner which had been cold crashed to 1C for four days. I added 3.2g table sugar to each bottle as per calculator. But for the temp in the calculator i put 18C as this is what the brew finished fermenting at, is this the correct temp to add or should i of put 1C?

Yes, 18C is right.