I've got a Berliner that I'm gonna be bottling in about a week. Has anyone seen a noticeable difference in the appearance of their Berliner from cold crashing vs non-cold crashing? I know this style is supposed to be yellow/hay colored and generally cloudy, so I'm wondering if it's even necessary. Not a huge deal either way, but figured I'd ask the people who have had some experience with this style.
I like mine clear, but a little haze is okay. But it shouldn't be cloudy like weissbier if that's what youre thinking.
I wouldn't waste your time with it, really. Unless you've stirred up a bunch of yeast and trub from it. Mine are usually slightly cloudy, because of the percentage of wheat in there, and the fact I don't normally use a kettle fining agent when brewing it. They will clear out nicely in the keg or bottle after sitting for some time anyways.
True, makes sense. I am guessing it would be cloudy/hazy even if I were to cold crash? The German ale yeast is not too floculent. A fining agent would just be overkill for this style. I'll rack it as is. It has been sitting for 2 weeks so I haven't disturbed the yeast at all.
You can cold crash wy1007 for a few weeks and it will still be cloudy from yeast in suspension. If you leave the bottles in the frige for a couple months, the yeast will eventually settle.
Putting the yeast under pressure will make it floc quicker so keg would be best but bottling like Brew_Betty said will work too. I'd cold crash for more yield rather than clarity purposes.
Better as in having the ability to pull off the first pint and the rest be clarified. Sorry if my wording is funny.
Fair enough. Probably has more to do with a keg being stationary as well, and cold the whole time, where as bottles get moved around, and might not be as cold, as long as a keg would be.
