Cold crash speed

[Minbari]

This is a hottly contested subject and clearly brewlosophy is not the end-all be-all authority. But, this is something i have noticed as well. I have always crashed over a 2-3 day period. Mostly because crashing too fast causes ice and the crash will stall out around 40F. But crashing slower has always yielded clearer beer with better head retention for me.

What say you?

https://brulosophy.com/2024/03/14/t...ash-speed-has-on-an-american-ipa-exbeeriment/

 

[The Brew Mentor]

I think there's way more to it than just crashing.

 

[Minbari]

I think there's way more to it than just crashing.

Absolutely, but if the only variable is crash speed and the outcome is different, consistently. I would call that a result

 

[The Brew Mentor]

This is a hottly contested subject and clearly brewlosophy is not the end-all be-all authority. But, this is something i have noticed as well. I have always crashed over a 2-3 day period. Mostly because crashing too fast causes ice and the crash will stall out around 40F. But crashing slower has always yielded clearer beer with better head retention for me.

What say you?

https://brulosophy.com/2024/03/14/t...ash-speed-has-on-an-american-ipa-exbeeriment/

FWIW,
We crash from ~70° to 38° overnight, so lets say 16 hours ish.
No problem with head retention or clearing.
I use no fining agents or clarifiers and most beers are pretty clear in under 1 week. After 2 weeks, read through clear.
Obviously, not heavily dry hopped or wheat beers.
Cheers
Brian

 

[Megary]

Very interesting. Thanks for the link.

Though…I have to admit, I have never once “cold crashed“ a beer. To me, “cold crashing“ is simply a means to try and speed up what will naturally happen with a more gradual “cold conditioning”.

 

[Minbari]

Very interesting. Thanks for the link.

Though…I have to admit, I have never once “cold crashed“ a beer. To me, “cold crashing“ is simply a means to try and speed up what will naturally happen with a more gradual “cold conditioning”.

Which might be the ultimate slow cold crash.

 

[BarbarianBrewer]

This is a hottly contested subject and clearly brewlosophy is not the end-all be-all authority. But, this is something i have noticed as well. I have always crashed over a 2-3 day period. Mostly because crashing too fast causes ice and the crash will stall out around 40F. But crashing slower has always yielded clearer beer with better head retention for me.

What say you?

https://brulosophy.com/2024/03/14/t...ash-speed-has-on-an-american-ipa-exbeeriment/

I have wondered about that but, never specifically tested it. I have also noticed that a 3-4 day cold crash yields clearer beer than a 1 day cold crash. But when I'm doing a 3-4 day cold crash, I'm more likely to drop the temp ~10°F each day. So I had two variables changing. I would have thought that the length of the cold-crash would have more impact than the speed of crashing but, in the Brülosophy experiment the fast-crashed beer, which spent more time at 3°C before kegging, was cloudier than the slow-crashed beer that only spent a day? at 3°C. So maybe speed was the driving variable.

 

[Minbari]

I have wondered about that but, never specifically tested it. I have also noticed that a 3-4 day cold crash yields clearer beer than a 1 day cold crash. But when I'm doing a 3-4 day cold crash, I'm more likely to drop the temp ~10°F each day. So I had two variables changing. I would have thought that the length of the cold-crash would have more impact than the speed of crashing but, in the Brülosophy experiment the fast-crashed beer, which spent more time at 3°C before kegging, was cloudier than the slow-crashed beer that only spent a day? at 3°C. So maybe speed was the driving variable.

from what they said (right or wrong) that the yeast will get thermally shocked and protect itself with certain waxes and lupids that can add cloudy effects. thier experiments are always intersting.

 

[GFHomebrew]

This is a hottly contested subject and clearly brewlosophy is not the end-all be-all authority. But, this is something i have noticed as well. I have always crashed over a 2-3 day period. Mostly because crashing too fast causes ice and the crash will stall out around 40F. But crashing slower has always yielded clearer beer with better head retention for me.

What say you?

https://brulosophy.com/2024/03/14/t...ash-speed-has-on-an-american-ipa-exbeeriment/

Yup I saw this too it was the yeast produce some lipids or something that can be foam negative and such.

Very interesting finally something that goes against the hard and fast method.

 

[Minbari]

Yup I saw this too it was the yeast produce some lipids or something that can be foam negative and such.

Very interesting finally something that goes against the hard and fast method.

lol, ya. going down slow is always better!