Hey everyone, I’m a new brewer and I’m looking at an IPA recipe and it mentions to cold crash 7 days into fermentation. What temp is considered to be a cold crash. I have a temp controller on my fermentation chamber so I can achieve about any temp I need but I’m not quite clear on what the temp might be. Thanks for your help.
I normally go down to 34 F and hold it there for 2-3 days, I keep my keezer at 37 F.
Close to freezing is best. The low 40s works just fine, but will take longer. I
Avoid suck back as the temperature drop creates a vacuum. You may have to add CO2 pressure on the drop.
Keep in mind that cold crashing is an optional step basically for accelerating beer clarity. I don’t do it in IPAs.
Thanks everybody. I really appreciate the information. I am just following the recipe for Veteran’s Day IPA in the recipe list from this site and it has cold crash as the last step.
Especially dont cold crash on a recipe schedule. Do it on the beer’s schedule.
I do 33-35 for 3 days.
I keg at fermentation completion then cold crash at ~34*F under CO2 pressure until I need the beer. Sometimes that can be a few days, sometimes it’s longer.