Cedar Rapids Brewing Society

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


Sent from my iPhone using Tapatalk

czubak wrote: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.

Yeah I forgot about this one....

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

Bear wrote: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!

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


Sent from my iPad using Tapatalk

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

I set my timer on my phone just for that reason


Sent from my iPhone using Tapatalk

Yeah, Dr gassing is a pain

Matt F wrote: 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.

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.

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

Sent from my LG-US780 using Tapatalk

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.

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

Matt F wrote: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!