Minimum Cold Crash Time?

[GeorgeWilliam88]

What's a typical time frame for cold crashing to complete?

I am hoping that if I throw my starter in the fridge tomorrow morning I can have it decanted and ready to pitch by late evening (~10 hr crash) but I can't really find any good "minimum" time recommendations required for a cold crash.

 

[Ozarks Mountain Brewery]

that's because each person usually has a different approach, just go by how compacted the layer looks, in my experience a couple of hours to over night works fine, even better in the freezer for shorter times

 

[Minbari]

that's because each person usually has a different approach, just go by how compacted the layer looks, in my experience a couple of hours to over night works fine, even better in the freezer for shorter times

Agree. I usually crash starters over night. The beer is clear and the yeast is on the bottom

 

[Nosybear]

What's a typical time frame for cold crashing to complete?

I am hoping that if I throw my starter in the fridge tomorrow morning I can have it decanted and ready to pitch by late evening (~10 hr crash) but I can't really find any good "minimum" time recommendations required for a cold crash.

Until it's as clear as you want. There's no requirement for one so if you have 10 hours, that's how long it needs to be.

 

[Over The Cliff Brewing]

I have not cold crashed a starter yet. When I make one, I just dump it all in.

 

[Minbari]

I have not cold crashed a starter yet. When I make one, I just dump it all in.

Really shouldn't do that. . The Starter beer is not usually of the same type and quality as the actual beer you are making. you really just want The yeast.

 

[GFHomebrew]

Really shouldn't do that. . The Starter beer is not usually of the same type and quality as the actual beer you are making. you really just want The yeast.

I do it all the time
I'll make a RWS from brew day and pitch the lot the next day oh bar taking some yeast into a jar for next batch.

 

[Over The Cliff Brewing]

Really shouldn't do that. . The Starter beer is not usually of the same type and quality as the actual beer you are making. you really just want The yeast.

I have not had an issue with my method.

 

[The Brew Mentor]

Unless I have more than 1 day for the starter, I don't bother with cold crashing.
The appropriate sized starter, let's say 600ml per 5 gallons of wort @ 1.040, will typically ferment out in a day and settle enough to pour off a little bit.
If it's not done yet, then just pour in the entire thing.
I've never had an issue with flavors from it.
Good luck and let us know how it comes out!
Brian

 

[Hawkbox]

Really shouldn't do that. . The Starter beer is not usually of the same type and quality as the actual beer you are making. you really just want The yeast.

I do it all the time, works fine.

 

[Donoroto]

So the conclusion I see here is, if there's liquid above your yeast, dump some of it (if you like)... or don't.

Pretty meh.

 

[Hawkbox]

Agreed, do whatever makes you happy.

 

[Nosybear]

So the conclusion I see here is, if there's liquid above your yeast, dump some of it (if you like)... or don't.

Pretty meh.

I would dump it for the reasons already mentioned. If you don't want to dump it and you're happy with your beer, don't dump it. If you get a comment on off flavors from a judge or knowledgeable drinker and you aren't dumping the supernatant, start dumping.

 

[Hawkbox]

If you’re organized enough to crash the starter go ahead and dump the liquid. I’m not that organized.