temperature??? how why and what??

[sailor]

I have done a couple of brews... not so successful, But still learning and getting aload of tips and advice thanks :thumb: .. My coopers ausie lager looked good, but tastes pants, after a question or 2. I have found out its because of my ferm temp was too high, around 27-29c..
Ok put it down too experiance ( i have none ) lol... So my next thing is a fridge/small chest freezer with a temperature controller i.e stc1000 with my heatpad inside. But i have noticed a thing or too while i am learning :wha:

1 is when i bootled my ausie lager some sediment went into the bottles and was cloudy for a while. BUT when i put them in the fridge, after 2 days or so all the sediment was at the bottom of the bottle, a much clearer lager (still had the nastie taste though)..

So my question is if i get my setup running ok. After my brew as fermented out, will it do any harm if i switch the temp down too about 2/4c for 48hrs so the sediment drops too the bottom of the f\v.. I think i will need too carb another way other than suger, as it as probably killed of the yeast??? or am i wrong??

: and thanks again

 

[anthonyUK]

So my question is if i get my setup running ok. After my brew as fermented out, will it do any harm if i switch the temp down too about 2/4c for 48hrs so the sediment drops too the bottom of the f\v.. I think i will need too carb another way other than suger, as it as probably killed of the yeast??? or am i wrong??

: and thanks again

It will be fine. It is what is known as crash cooling and a lot of people do it.
The yeast will go dormant at that temp but perk up again when it warms up. Resilient little buggers :)

 

[kev]

Personally I wouldn't crash-cool if you're going to bottle. I'd chill once it's secondary fermented in the bottle.

The crash-cool can remove too much yeast making bottle conditioning harder. Some say that enough stays in suspension to do the carbonating but I'd rather not take the chance.

You already have a temp controlled space so I would ferment and bottle as normal then put the bottles back in the fridge. Set it to 19c or whatever and carbonate. Then drop the temp like a normal fridge. That's what i do and it works fine.

K

 

[andybrew]

It will be fine. It is what is known as crash cooling and a lot of people do it.
The yeast will go dormant at that temp but perk up again when it warms up. Resilient little buggers

+1

done it a few times and bottled no problem.

 

[jonnymorris]

Me too. There'll be plenty of yeast in suspension.

 

[rpt]

The crash-cool can remove too much yeast making bottle conditioning harder. Some say that enough stays in suspension to do the carbonating but I'd rather not take the chance.

I've reduced my last few brews down to 14C (from 20C) and left overnight. I've then crashed it down to 2C. Bottles carb up very well. I doubt if crashing straight to 2C would be a problem.

The reason for going via 14C is to not stress the yeast but I've no idea if that's really necessary. Next time I think I will go straight to 2C.

 

[sailor]

Thanks for the advice guys think i will try the reduced method from RPT : As it seems too be middle of the road option. After all i want a clean beer with as little sediment as possible. I am also thinking of carbing the bottles up by soda stream either while bottling or after as anyone tried this method??? if so is it any good??

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