Length of cold crash?

[ynotbrusum]

@denny

@denny

@trapae

Is there any reason to slowly decrease the temperature (Like 10° a day) to cold Crash temperature with an ale.?  I read that people do that for lagers.

Nope, no need.  That’s why its called a crash! Sometimes the temp is slowly lowered for lagers, but that’s if the yeast is still active.  When you crash it’s post fermentation so there’s no need for that.

I don’t even find it necessary to go slow for lagers with still active yeast, depending somewhat on the strain.  As Denny often says, there’s theory and then there’s practice!

Sounds like the perfect work around, but I ferment in a chest freezer for my 10 gallon batches, so I don’t have room for a balloon in there…Cheers!

I agree completely on the lack of need for slow crash.  I should have pointed out that I was repeating the rationale of those who do it.