A word about Cold Crashing`

24 hours before you bottle, try putting your bucket or carboy in a 36 degree refrigerator. The beer will be cleaner and clearer.

We Cold Crash the day before. For instance on Friday morning we put our carboy in the 36 degree ‘fridge, we bottle Saturday morning. What this does is cause all the particles to go to the bottom. When we rack it off into the bottling bucket, we do not disturb the trub on the bottom. Results ? Cleaner, clearer beer.

The reason we don’t leave it any longer than 24 hours is that we don’t want all the yeast to crash. You want to  have enough yeast to carbonate. We also add 2 1/2 oz priming sugar in our bottling bucket at this time.

 

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