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Date: 21 Jul 2006 13:41:27
From: John Bleichert
Subject: cold-conditining an ale
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Hello All
Plugged in my chest freezer last night and put a rye pale ale (which
is at the end of an extensive tertiary fermentation after dry-hopping)
in there at about 35F, just to see what effect it would
have. Hopefully it will clarify it a bit (my rye ale is always a bit
cloudy).
Question: I want to bottle that beer this Sunday - should I pull the
carboy on Saturday and let it return to ambient temperature before
priming and bottling? This question applies to future lagers as well.
Thanks - JB
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 21 Jul 2006 14:36:45
From: John 'Shaggy' Kolesar
Subject: Re: cold-conditining an ale
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On Fri, 21 Jul 2006 13:41:27 GMT, <syborg@earthlink.net > wrote:
> Question: I want to bottle that beer this Sunday - should I pull the
> carboy on Saturday and let it return to ambient temperature before
> priming and bottling? This question applies to future lagers as well.
Cold beer will retain a little more residual CO2 than warm beer, but I don't
think it will make a huge difference. Based on the results from doing it
this time you may have to adjust your amount of priming sugar slightly for the
next batch, but it shouldn't be anything to worry about too much.
John.
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Date: 21 Jul 2006 17:51:34
From: John Bleichert
Subject: Re: cold-conditining an ale
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Fri, 21 Jul 2006 13:41:27 GMT, <syborg@earthlink.net> wrote:
>> Question: I want to bottle that beer this Sunday - should I pull the
>> carboy on Saturday and let it return to ambient temperature before
>> priming and bottling? This question applies to future lagers as well.
>
> Cold beer will retain a little more residual CO2 than warm beer, but I don't
> think it will make a huge difference. Based on the results from doing it
> this time you may have to adjust your amount of priming sugar slightly for the
> next batch, but it shouldn't be anything to worry about too much.
>
>
> John.
I guess my concern is that after 5 weeks of fermentation (1 week
primary, 1 week secondary w/ hops, 3 weeks tertiary) there is always
enough yeast left for me to prime and carbonate in a bottle - will 3
days in the cold (35F) cause too much yeast to drop out? I'm assuming
when they go dormant due to the cold they precipitate out of the
solution.
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 21 Jul 2006 18:39:44
From: John 'Shaggy' Kolesar
Subject: Re: cold-conditining an ale
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On Fri, 21 Jul 2006 17:51:34 GMT, <syborg@earthlink.net > wrote:
> I guess my concern is that after 5 weeks of fermentation (1 week
> primary, 1 week secondary w/ hops, 3 weeks tertiary) there is always
> enough yeast left for me to prime and carbonate in a bottle - will 3
> days in the cold (35F) cause too much yeast to drop out? I'm assuming
> when they go dormant due to the cold they precipitate out of the
> solution.
Yeah, the cold conditioning does cause a lot of the yeast to settle out,
but on the other hand people lager at ~35F for a lot longer than 3 days
and still carbonate fine in bottles. IMO, there should still be sufficient
yeast in there for carbonation.
I think you should be OK. If you're *really* worried about it you can
cold condition for 3 days, then let it warm up a bit and add extra yeast
to ensure carbonation. Let it sit for a few days after you add the new
yeast and then bottle. IMO, this is probably not necessary and may
defeat some of the purpose in cold conditioning in the first place.
John.
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Date: 21 Jul 2006 18:55:19
From: John Bleichert
Subject: Re: cold-conditining an ale
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Fri, 21 Jul 2006 17:51:34 GMT, <syborg@earthlink.net> wrote:
>> I guess my concern is that after 5 weeks of fermentation (1 week
>> primary, 1 week secondary w/ hops, 3 weeks tertiary) there is always
>> enough yeast left for me to prime and carbonate in a bottle - will 3
>> days in the cold (35F) cause too much yeast to drop out? I'm assuming
>> when they go dormant due to the cold they precipitate out of the
>> solution.
>
> Yeah, the cold conditioning does cause a lot of the yeast to settle out,
> but on the other hand people lager at ~35F for a lot longer than 3 days
> and still carbonate fine in bottles. IMO, there should still be sufficient
> yeast in there for carbonation.
>
> I think you should be OK. If you're *really* worried about it you can
> cold condition for 3 days, then let it warm up a bit and add extra yeast
> to ensure carbonation. Let it sit for a few days after you add the new
> yeast and then bottle. IMO, this is probably not necessary and may
> defeat some of the purpose in cold conditioning in the first place.
>
>
> John.
Yeah, I agree. I think this first time through I'm going to just prime
as usual, though I may take the carboy out of the freezer Saturday
night and bottle Sunday morning. Thanks for the input.
Also, for those who are lugging carboys in and out of a chest freezer,
the brew hauler *rules*:
http://www.northernbrewer.com/ferment.html
http://www.northernbrewer.com/pics/fullsize/brew-hauler.jpg
I bought one as an experiment. I'm going to buy a couple more so I can
leave them on the carboys during fermentation and conditioning.
JB
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 21 Jul 2006 19:14:05
From: John 'Shaggy' Kolesar
Subject: Re: cold-conditining an ale
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On Fri, 21 Jul 2006 18:55:19 GMT, <syborg@earthlink.net > wrote:
> Also, for those who are lugging carboys in and out of a chest freezer,
> the brew hauler *rules*:
>
> http://www.northernbrewer.com/ferment.html
> http://www.northernbrewer.com/pics/fullsize/brew-hauler.jpg
>
> I bought one as an experiment. I'm going to buy a couple more so I can
> leave them on the carboys during fermentation and conditioning.
Those things are great. I think I've got 3 or 4 of them now.
John.
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Date: 22 Jul 2006 07:41:34
From: Steve Ruch
Subject: Re: cold-conditining an ale
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I recently bottled a pilsner after seven weeks at 36 and it carbed
fine, so an ale done for only such a short period will be fine.
Steve.
"I'm a man, but I can change, if I have to. I guess," The mans prayer.
Red Green
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Date: 24 Jul 2006 00:01:13
From: Steve/Aus
Subject: Re: cold-conditining an ale
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrnec1pnf.9rj.spam@weizen.shagg.net...
> On Fri, 21 Jul 2006 13:41:27 GMT, <syborg@earthlink.net> wrote:
>> Question: I want to bottle that beer this Sunday - should I pull the
>> carboy on Saturday and let it return to ambient temperature before
>> priming and bottling? This question applies to future lagers as well.
>
> Cold beer will retain a little more residual CO2 than warm beer, but I
> don't
> think it will make a huge difference. Based on the results from doing it
> this time you may have to adjust your amount of priming sugar slightly for
> the
> next batch, but it shouldn't be anything to worry about too much.
>
> John.
I can give you one good reason for not warming it up. CO2 will come out of
solution and if there is a sediment on the bottom, bubbles of CO2 will mix
it back into the beer. If you've got a glass or plastic transluscent
fermenter you can observe the sediment shooting up into solution with the
rising CO2 bubbles. That's my opinion anyway.
Steve W (in Aus)
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Date: 24 Jul 2006 12:04:56
From: John Bleichert
Subject: Re: cold-conditining an ale
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Steve/Aus <adlab@bigponddotnetdotau.trashthisbit > wrote:
>
> "John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
> news:slrnec1pnf.9rj.spam@weizen.shagg.net...
>> On Fri, 21 Jul 2006 13:41:27 GMT, <syborg@earthlink.net> wrote:
>>> Question: I want to bottle that beer this Sunday - should I pull the
>>> carboy on Saturday and let it return to ambient temperature before
>>> priming and bottling? This question applies to future lagers as well.
>>
>> Cold beer will retain a little more residual CO2 than warm beer, but I
>> don't
>> think it will make a huge difference. Based on the results from doing it
>> this time you may have to adjust your amount of priming sugar slightly for
>> the
>> next batch, but it shouldn't be anything to worry about too much.
>>
>> John.
>
> I can give you one good reason for not warming it up. CO2 will come out of
> solution and if there is a sediment on the bottom, bubbles of CO2 will mix
> it back into the beer. If you've got a glass or plastic transluscent
> fermenter you can observe the sediment shooting up into solution with the
> rising CO2 bubbles. That's my opinion anyway.
> Steve W (in Aus)
>
>
I was going to bottle it cold right out of the freezer but got
interrupted during the process. It warmed up a bit, and I did see what
you mention above. Live and learn....
I'm wondering what effect going from 34F to 65F in the bottle will
have on internal pressure and carbonation. Might speed it up!
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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