Sunday, March 4, 2012

Adventures in Cold Crashing

Since my last post the weather here had warmed up, the beer had completed fermentation and that could only mean one thing, it was time to keg and have a round of Kolsch. This time I was going to try something a little different, it was called “cold crashing”. Cold crashing is the process of cooling your beer before you bottle or keg it. What this does is it causes yeast particles that are floating in your beer to cool down and “crash” to the bottom of the ferementer. This will allow for clearer bear when taking the beer from the fermenter to the keg since more particles are at the bottom of the fermenter. Now you are probably asking, how do you cool a 7 gallon bucket? Easy, you put it in the fridge.

After two days in the fridge it was time to keg.

After draining the beer into the keg it was pretty apparent that the cold crashing had worked just by the amount of sediment in the bottom of the fermenter. It looks green because of the hops, hops are green.

After filling the keg, it went in the fridge and about a week later it was carbed up and ready to drink.

So how did it taste? At first sip the beer had a very pronounced grain taste (duh, its all grain) but this was something more as if you took a scoop of grain and put it in your mouth. Luckily this has mellowed out since then and now this is great light and crisp beer perfect after mowing the yard or just sitting around with friends. Till the next brew, Prost!

1 comment:

  1. that beer looks great! I just started cold crashing prior to kegging; what a difference it makes!