Cold crashing and Priming sugar.

Discussion in 'Homebrewing' started by Timmush, Mar 13, 2012.

Thread Status:
Not open for further replies.
  1. Timmush

    Timmush Aspirant (290) Jan 5, 2008 New Jersey
    Beer Trader

    Sorry if this is a dumb question but I am going to put my Blonde ale down to about 34 degrees after a few weeks of fermentation to clear out the beer. I am concerned by dropping more of the yeast out than I usually do by not doing this, it wont have enough yeast in the beer to properly carbonate. Should I be concerned or is my thinking flawed.
    Thanks!
     
  2. scurvy311

    scurvy311 Disciple (341) Dec 3, 2005 Louisiana

    What yeast did you use?
     
  3. tclapper

    tclapper Initiate (0) Feb 28, 2008 Maine

  4. Timmush

    Timmush Aspirant (290) Jan 5, 2008 New Jersey
    Beer Trader

    Wyeast Northwest Ale (1332)
     
  5. scurvy311

    scurvy311 Disciple (341) Dec 3, 2005 Louisiana

    1332 is a highly floculent yeast. Are you going 34degrees for a few weeks solely for clarification of the beer, or also for maturation? Highly floculent yeast, IMO, don't really need several weeks at cold temps to clear. After ferm is complete, the time it takes to carb in the bottle is enough to drop clear. Just pour carefully.
    That being said add some yeast for insurance if you are going 3 weeks at 34.
     
  6. Timmush

    Timmush Aspirant (290) Jan 5, 2008 New Jersey
    Beer Trader

    Entering a competition with it so need to bottle it and be accurately clear.
     
  7. scurvy311

    scurvy311 Disciple (341) Dec 3, 2005 Louisiana

    Sorry. I misread your post. After a few weeks of ferm, not 34 deg for a few weeks. It depends on how long then. The longer you go the less yeast will be in suspension and the longer it will take to carb w/o adding additional yeast. Adding yeast at bottling wouldn't negate cold crashing for clarity (not counting haze forming compounds)?
     
  8. galttfwo

    galttfwo Initiate (0) Jan 2, 2007 New Jersey
    Beer Trader

    if you force carb it, you can borrow my bottling gun. Works wonders and no need to mess with bottle conditioning.
    just another option
     
  9. ixodus

    ixodus Initiate (0) Jul 18, 2010 New Jersey

    Just crash cooled and gelatin'd a few beers for a some competitions coming up. Every beer has really come out nice and clear. I'd definitely recommend using some gelatin finings as well. I'd also recommend force carbing it as stated above and counterpressure fill bottles so you don't have to worry about conditioning.
     
Thread Status:
Not open for further replies.
  • About Us

    Founded in Boston in 1996, BeerAdvocate (BA) is your go-to resource for beer powered by an independent community of enthusiasts and professionals dedicated to supporting and promoting better beer.

    Learn More
  • Our Community

    Comprised of consumers and industry professionals, many of whom started as members of this site, our community is one of the oldest, largest, and most respected beer communities online.

    Learn More
  • Our Events

    Since 2003 we've hosted over 60 world-class beer festivals to bring awareness to independent brewers and educate attendees.

    Learn More
  • Our Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.

    Learn More