Cold crashing over night

How's the beer taste? I would recommend always taking a sample to taste before crashing. Certain recipes can benefit from additional time on the yeast to metabolize out some rough edged fermentation by-products. Scotch ale would be a style that comes to mind, as my experience with Scottish yeast demands some time before the beer is no longer "green". Cheers!

 

You can bottle cold.

 

Question about this: if the beer is fermented for 2-3 weeks in the mid-60s and then cold crashed for a few days, should we calculate the priming sugar amount based on fermentation temperature and not temperature at bottling, because little CO2 would have been reabsorbed with cooling? I've been slowly rewarming the beer before bottling, which is a PIA, to avoid this confusion.

 

I always went with the highest temp the beer reached post attenuation, regardless of packaging temp.

 

Thanks Curt. Very helpful. I'm paranoid about the bottle bombs.

 

If you removed the lid to check gravity, the CO2 in the head space is dissipated and less is there to reabsorb during the cold crash. A calculator calls for 4.4oz of sugar at 68F and 2.6oz of sugar at 38F. Big difference. I never used the cold crash temperature when bottling cold and didn't have any major over carbonation issues. Although it's fair to say some batches produced more carbonation than expected. So I switched to 2.2vols instead of 2.5 and that was more reliable.

 

Thanks, Betty.

 

34F-68F