Happiness is 24 hrs at 50 psi

[czubak]

Set a reminder or your timer on your phone Dan. That's the only way I'd remember [emoji2]


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[andrewmaixner]

Set a reminder or your timer on your phone Dan. That's the only way I'd remember [emoji2]

Yup. I made a (google) calendar for "beer stuff" where I just put an event and note for brew date, pitch date, fermenter additions, keg/bottle, carbing, etc. with alarms as necessary. Then I can always go back and easily find how long something took, how old it is, and get reminded to take out dry hops, or add simple syrups, or whatever.

[whitedj]

Yeah I forgot about this one....

[Bear]

I'd recommend braided tubing for your CO2 side for this particular technique, but yeah sounds like an awesome tip!

[Matt F]

I'd recommend braided tubing for your CO2 side for this particular technique, but yeah sounds like an awesome tip!

That is good idea. Thanks!

[czubak]

Drinking an IPA I kegged last night. Worked like a charm.


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[bf514921]

At least you remembered to turn it down, it stinks if you forget it for an extra day

[czubak]

I set my timer on my phone just for that reason


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[bf514921]

Yeah, Dr gassing is a pain

[daryl]

1) Cold crash your fermenter. Get the beer cold. This starts the cold conditioning process and really clears up a beer.

When you do this, does this suck in some air back through the airlock? Is that a risk for oxygenation? I wouldn't think very much would be pulled back through.

[Matt F]

Maybe. Since gas is less soluble at cold temps I think your blanket of CO2 must be enough. I have not noticed any issues in my beers. Been cold crashing over 10 years.

[bf514921]

Key is to make sure you don't suck the contents of the airlock in and it goes dry, that is far worse. I cold crash slowly over couple days to 48-50 degrees in the fermentation chamber and then transfer to a lagering keg under a nice blanket of co2. Then I put in the fridge as cold as it goes for a week or two to finish it out. The longer the better

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[DrPaulsen]

Gas is more soluble at cold temps, which is why I tend to believe you need to blanket with CO2 when cold crashing. It's best if you can maintain positive CO2 pressure on the vessel, but at a minimum I would recommend purging 2 or 3 times. The hoppy beers that I cold crash without CO2 purging tend to fade after a few weeks, while the ones I take extra care with will stay fresh for 6+ months.

[wyzzyrdd]

20 psi at 55 degrees in my wine cellar for 3 or 4 days seems to be working pretty well for me.

[Matt F]

Maybe. Since gas is less soluble at cold temps I think your blanket of CO2 must be enough. I have not noticed any issues in my beers. Been cold crashing over 10 years.

Yeah, more soluble. I have been drinking heavily at a lake in Minnesota all week. Feeling good already today!