I'm planning to crash cool my brew for 2 weeks at 2-4 degrees, i was wondering if it would leave enough viable yeast in the beer for carbonating with priming sugar. Anyone has any experience?
Fred
Enough yeast left for bottle conditioning?
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lord.president
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Re: Enough yeast left for bottle conditioning?
Yes. That's pretty much standard practice.
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McMullan
Re: Enough yeast left for bottle conditioning?
Without filtering there should be more than enough viable yeast cells remaining in suspension to condition/carbonate the beer after priming.
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Rookie
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Re: Enough yeast left for bottle conditioning?
I've lagered beer for 3 months at 1 and had no problem getting it to carb.Fred Caure wrote:I'm planning to crash cool my brew for 2 weeks at 2-4 degrees, i was wondering if it would leave enough viable yeast in the beer for carbonating with priming sugar. Anyone has any experience?
Fred
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Jocky
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Re: Enough yeast left for bottle conditioning?
Visibly clear (i.e. hold it up the light) beer can still have 1 million cells per ml in it. You only need 100,000 cells per ml to carbonate beer.
2 weeks is nothing. If you were planning to do it for 2 months or if this was a 10% ABV beer then maybe you might need some.
Really all you need is half a teaspoon of yeast slurry from your fermenter. Usually when I siphon or draw off the beer from the fermenter to my bottling bucket it'll pick up some yeast anyway.
2 weeks is nothing. If you were planning to do it for 2 months or if this was a 10% ABV beer then maybe you might need some.
Really all you need is half a teaspoon of yeast slurry from your fermenter. Usually when I siphon or draw off the beer from the fermenter to my bottling bucket it'll pick up some yeast anyway.
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guypettigrew
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Re: Enough yeast left for bottle conditioning?
Just out of interest, why do you want to cool it for so long?Fred Caure wrote:I'm planning to crash cool my brew for 2 weeks at 2-4 degrees, i was wondering if it would leave enough viable yeast in the beer for carbonating with priming sugar. Anyone has any experience?
Fred
Guy
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Fred Caure
Re: Enough yeast left for bottle conditioning?
John Palmers book 'How to brew' recommends 2 weeks at 2-4C to make the dropping down of the yeast most effective.