Clarity

Discussion in 'Homebrewing' started by Koipond, Feb 27, 2012.

  1. Koipond

    Koipond Feb 25, 2012

    I see people talking about "Cold Shock" during the secondary to clarify the beer. What does this mean?
    Also... I have only done four batches so far. IPA, Bells Brown Ale clone, Blue moon clone, Bell's Two Hearted Clone. All were great. I did not use Irish moss or anything else. Should I have added chemical to improve clarity.
     
  2. nathanjohnson

    nathanjohnson Aug 5, 2007 Vermont

    "Cold crashing" is the technique of dropping the temperature of the beer in the fermentor to 30-40 degrees. The cold helps to coagulate proteins and encourage them to drop to the bottom due to gravity. This should only be done after fermentation is completely done. For clarity, I use whirlfloc and usually cold crash for two days and get pretty bright beer.
     
  3. Soonami

    Soonami Jul 16, 2008 Pennsylvania

    Cold crashing also induces the yeast flocculation. Usually I toss a whirlflock tablet into the last 15 minutes of boil, right when the immersion chiller going it. I don't really have a problem with getting clear beer after a cold crash. For some beers like porters, stouts, witbiers, lambics, etc, where clarity is not an issue, I usually skip the whirlflock and just try to avoid getting hotbreak into the beer. If I remember, I'll cold crash.
     
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