BeerBorg

So, if you cold crash before you secondary it, should you cold crash again before bottling????

You can but you might want to toss in some yeast at bottling time then for bottle conditioning if you crash it multiple times.

mashani wrote:

So, if you cold crash before you secondary it, should you cold crash again before bottling????

You can but you might want to toss in some yeast at bottling time then for bottle conditioning if you crash it multiple times.

Thanks for the answer....that is exactly what I was wondering about. With careful transfer to the bottling bucket, it may not need a second cold crash. Only one way to find out!!!!

If you do any lengthy aging it is a good idea to add some fresh yeast, I always loved using a champagne yeast for that. How do you add your yeast. I make a very small starter to add to the priming solution

FWIW, even if you hate T-58 as a brewing yeast, it works well as a bottling yeast - even for clean beers as there is such a small fermentation going on there it doesn't produce noticeable flavors. As a bottling yeast it produces about the thinnest bottle trub layer of any beer yeast which is it's advantage here.

As a dry yeast you can simply sprinkle a grain or two of it into each bottle at priming time, but you could make a small starter and mix it into the bottling bucket along with the priming solution if you want.

BlackDuck wrote: So, if you cold crash before you secondary it, should you cold crash again before bottling????

*I* wouldn't bother. I've used gelatin (which is still going to pull out more than a cold crash or two IMO) and had no problems carbing up.
I wouldn't hesitate to crash twice (once before racking and then again after dry-hopping) and bottle without adding yeast. But that's just me.

I've been cold crashing my fermented beer for a week then moving the beer to a bottling bucket while still cold. Just did a hundred bottles of Stout a few weeks ago and they're perfectly carbed.