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When Do You Start Crash Chilling?

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paulmclaren11

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I am looking for some critique on my chilling/fining method. To date I have been leaving an ale for example, at 18c for 14 days, then crash chilling for a few days, adding gelatine into the fermenter for a couple of days, then adding polyclar a day before kegging.

The whole process is nearing 3 weeks.....

As my kegs got a huge work out over xmas (I have 3 empty kegs and it makes me ill to look at them empty), I am looking to shorten my fining process to get another batch into my fermentation fridge.

I am planning on starting my crash chill tonight on an APA which has been in the fermenter for 10 days (FG has been reached), gelatine and polyclar for a couple of days then keg on the weekend.

Will this shortened method still be as effective? I assume once it hits FG crash chill away??
 

Yob

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as a rule of thumb.. once FG has been reached + 3-4 days at raised temps, Im usually ramping temps up toward the end of ferment anyway, generally finish ~20-21'c (Ales)

once it's finished and had a chance to clean up, Crash for 2-7 days depending on how busy I am.

Recently I had notto go spastic on a brew and was done in 3 days (1060-1010), and I mean done, I only gave it a few days to clean up, and a couple more crashing.. notto drops like a rock so thought it'd be fine.. it was kegged in 9 days from pitching which is about my best yet... naturally I ran out of bloody gas.. had enough to purge and get to 12 PSI and still havnt had one yet ;)

:icon_cheers:
 

Dunkelbrau

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Correct me if I'm wrong, but isn't gelatine more effective in chilled circumstances?
 

Nick JD

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Correct me if I'm wrong, but isn't gelatine more effective in chilled circumstances?
I've found that geleatine is almost unaffected by temperature - cold augments the dropping out that gelatine provides.

At 18C, in 3 days it'll be crystal clear with gelatine. At 4C, most of the yeast has already dropped out in the 2 days it took to get there from 18.

Hence, "cold is needed for fining". #73 in the "lets have a think about what's actually happening here" old wives brewing tales.
 

RAD

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Is it better to rack to another fermenter to crash chill or is it not neccesary.
 

warra48

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RAD1 said:
Is it better to rack to another fermenter to crash chill or is it not neccesary.
I never do.
 

DUANNE

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no need at all to move the beer into a secondary container for the crash chill. if anything it is more beneficial to leave it in the primary and avoid the added risk of infection and oxidation.
 

CosmicBertie

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RAD1 said:
Is it better to rack to another fermenter to crash chill or is it not neccesary.
I always do. Means I can wedge the fermentor on an angle to allow me to get as much beer out as possible.

My process is generally: 7-10 days ferment to FG. Rack to secondary, add gelatine, swirl to properly mix, and set the fridge to 1C. Leave it for 3 days.
 

JDW81

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RAD1 said:
Is it better to rack to another fermenter to crash chill or is it not neccesary.
I never rack any beer, irrespective of whether I'm cold conditioning or not, as to me (and this is only my opinion) the risks outweigh the benefits.
 

fletcher

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isn't crash chilling used to lager condition a beer? or is it used to drop yeast out of suspension? or both? or am i totally off the mark?
 

stux

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both

some people say to slowly lower the temperature for lagering a few degrees a day

FWIW, with a nice fast ale ferment at 19C, I ferment for 10 days, then crash chill for 3 days and keg two weeks after pitching.

Carb it up over night at 300kpa, and I'm drinking the next day. Comes to full-condition/carbonation over the next week.

BUT that's with a nice yeast pitch and oxygenation
 

JDW81

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Lagering is the process where a lager funnily enough (although there are numerous other beers that are lagered too) is left at cold temperatures for an extended period of time (usually 2 weeks +). Crash chilling is simply cooling the fermented beer down to help it to clear up (+/- finings) and is usually only done for 3-4 days (how well/quickly stuff drops out of suspension is very much temperature dependent).
 

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