Crash cooling question

[Yorkie]

Hi Beermeisters

Been searching (unsuccessfully) for a "how to" on crash cooling, just prior to bottling for clarity, I'd appreciate any advice or views on it.


Thanx

 

[keith1664]

I do it with all my beers (except the Weisse's), I tend to leave the beer at 20 degrees for 10 days or so to ferment out, then drop it to 2 degrees for around 4 days before kegging. I've yet to have a cloudy beer and I don't use finings other than those in the boil.
I do have to admit that my timings have quite a lot to do with being on a 4/4 shift and trying to have at least one of my days off messing about in the brewery/garage. So I'll be brewing one while kegging one from a fortnight before.

How to? Turn down fridge controller :thumb:

 

[Yorkie]

Thanks for that, I'll give that a go on current brew - a dark porter - not an ideal candidate!

But that has sparked another question.

By cooling, and thus dropping out yeast, will that reduce the secondary fermentation in bottles? And should I up the priming sugar?

:wha:

 

[wilsoa1111]

whoa, dont be upping the sugar, the yeast will still be in there even in a craziliy clear beer-unless its been filtered- and they will get the job done just might take the full week not 2-3days so adding too much sugar will get u an overcarbed beer in the longrun. besides waiting a week plus is gd for most beers

 

[Yorkie]

Potential bottle bombs avoided thank you.

And good to know a little yeast goes a long way

Cheers