Cold Crashing. Advice needed.

[Elecrafter]

I've never cold crashed before.
I now have a chiller and need to know the best way forward.

Usually I would just add finings at the end of a ferment, and that was fine.

Now I can cold crash, what's the best way.
eg:
Do I add finings then crash?
Do I crash then add finings?
Do I just cold crash without finings?

Just looking for some directions.
Thus is fir a beer run I'm doing, but assume its the same if its a wash run.

All thoughts are appreciated.

Ele.

[phantom]

my understanding, is that a cold crash is just letting a batch drop to somewhere around the 2 to 0C sort of area. some seem to do that for about 24 hours, while some let it sit at that level for 3 to 4 days.

In theory, it shouldn't freeze if it does get below zero because of the alcohol content, but don't go too low as the water molecules can still freeze.

Perhaps if you chill it down to the 2-0 area, then keep an eye on it, I'm sure you'll see when most of the lees have dropped.

Then if you still need to add finings, you have that option as well as the "add finings and crash again" option......

[gaza the instructor]

This time of year I just put my brews outside for 3 or4 days and that works well, standing on concrete
under cover.

[Mash]

If this is an all grain brew, the accepted norm is, that you mash, then boil. 15 mins before the end of boil you add protofloc / Irish moss. These are called kettle finings and it is all the beer needs. Nothing needed IME after fermentation.

Chilling (not crashing) can be done immediately, then to bring the beer from boiling to 20c. Ready to pitch. This is a cold crash, and is said to aid clearing.
Personally I don't bother, after boil I leave the beer to cool (covered) naturally. Next day I get the beer to 20c (normally it's about 22c - 25c) and then pitch.

This is for ale. Cold crash is also not required IMO. Some do, but I don't see the gain. I like bottling warm.

For lager the process is different and the temps lower. Cold crashing can be used again to clarify, but is optional not mandatory.

What are you brewing?

[myles]

Agreed. I have never cold crashed anything.

I routinely cold clear to drop yeast and sediment. Put the fermenter somewhere convenient, leave it under airlock, and let it sort itself out.
Often for a few weeks - sometimes a lot longer. Cold and time will get it really clear with nothing added.

For beer - after a boil - I just leave it overnight. I will transfer it whilst it is still hot (chugger pump) and then leave it in a fermenter until it is cool enough to pitch the yeast.
I use a starter in a gallon demijohn with an air hose. I will dilute some of the hot wort 50:50 with cold water, pitch the yeast, and sit it on top of the hot fermenter. Usually by the time the fermenter has cooled - the starter is ready to use.

[Elecrafter]

Thanks guys, as it's my first time I'm not totally sure on the in's and out's of it.

Many thanks.

Ele.

[DorsetScott]

Reading the replies here it does seem there is a little confusion with terminology.

Cooling - This is done after the boil, either quickly or slowly depending on personal preference
Cold crash - This is done at the end of fermentation to help "gumph" drop out of suspension prior to bottling to aid clarity. I think 2c is the standard

If I was using finings (which I don't), I would put them in, leave 24 hours THEN cold crash.

Also, phantom is right about freezing. I have a small fridge/freezer which I cut the middle out of which I use for cold crashing/termperature controlled fermentation. I once set it to 2c to cold crash and inadvertently left the inkbird probe outslde the freezer. After a few days any water in the fermenter was frozen solid!!!

[Mash]

Agree. And a spot on definition. I didn't know if it was being confused with lagering.

Have you found it makes a difference? Crashing and crushing with your own mill are two ends of the process where I can't see the benefit.

[Elecrafter]

Agree. And a spot on definition. I didn't know if it was being confused with lagering.

Have you found it makes a difference? Crashing and crushing with your own mill are two ends of the process where I can't see the benefit.

Thanks for the comments.
Its All Grain Beer that I am doing.
Great on the Protofloc comment, have ordered some.

Agreed on the Cooling ready to pitch, and Crashing to drop out particles / clear the beer.

Well today is the day! I am about to go down to the garage and keg it up, of course the obligatory sample will be required!
I don't expect this to be fully ready to drink for a few weeks. But once its in the corny keg and under CO2, it will be easier to store.

Again... Thanks

Ele.

[DorsetScott]

Agree. And a spot on definition. I didn't know if it was being confused with lagering.

Have you found it makes a difference? Crashing and crushing with your own mill are two ends of the process where I can't see the benefit.

I haven't got a mill, but I think I'd only really see a benefit with this for storing grain as it lasts longer uncrushed. I'm sure that there could be "some" benefit with doing it but not enough for me to outlay the additional equipment for now. Especially as I've all but stopped drinking beer the last few months.

I didn't used to crash, only started when I got my fridge/freezer setup sorted earlier this year.
However, I switched to kegging and carbonating with co2 at the same time rather than bottling and priming so it's hard to tell.
I do crash at the end as it's only a case of turning down the temperature controller, but I suspect it makes little difference.

I have however realised that a lot of what we do in beer brewing doesn't really make much difference. If you've never checked out brulosophy I recommend having a look at the site; they do a lot of comparison experiments and a lot of them come back quite inconclusive to all but master brewers.

[Mash]

I have however realised that a lot of what we do in beer brewing doesn't really make much difference. If you've never checked out brulosophy I recommend having a look at the site; they do a lot of comparison experiments and a lot of them come back quite inconclusive to all but master brewers.

I have to agree there. I think there is an enormous amount of "follow the big boys" which just isn't relevant on a small scale.