About a week ago prior to bottling I decided to cold crash my 5 gallon bucket.
As it turned out, the night was *much* colder than I thought it was going
to be. The bucket that was 60ish F the night before ended up so cold in the morning that it was halfway filled with slush.
I toyed with adding more yeast prior to bottling, but decided to risk it.
As it turns out, the USO5 was fine and the bottles carbed up just as fast
as they usually do. The first test bottle tasted just fine.
On 2019-01-29 17:18, Baloonon wrote:
About a week ago prior to bottling I decided to cold crash my 5
gallon bucket.
As it turned out, the night was *much* colder than I thought it was
going to be. The bucket that was 60ish F the night before ended up so
cold in the morning that it was halfway filled with slush.
I toyed with adding more yeast prior to bottling, but decided to risk
it. As it turns out, the USO5 was fine and the bottles carbed up just
as fast as they usually do. The first test bottle tasted just fine.
I went the other way around last Tuesday. Walked the dogs while
heating from 155F to 206F for an Amber Ale,
forgot to take the
harvested trub with US-05 in there out of the fridge, remembered it
5mins before end of boil ... DANG! Ran upstairs to get the glass jar
and set it on the lid of my kettle. Shortly thereafter it looked like
some of the slurry wanted to start cooking. Cooled it back down and
pitched it. The fermenter kicked into gear withing the usual 4-5h.
Let's see how it tastes in another week when I rack off to secondary.
I always take a sip. When it's a Belgian maybe two, or three ...
Joerg <news@analogconsultants.com> wrote:
On 2019-01-29 17:18, Baloonon wrote:
About a week ago prior to bottling I decided to cold crash my 5
gallon bucket.
As it turned out, the night was *much* colder than I thought it was
going to be. The bucket that was 60ish F the night before ended up so
cold in the morning that it was halfway filled with slush.
I toyed with adding more yeast prior to bottling, but decided to risk
it. As it turns out, the USO5 was fine and the bottles carbed up just
as fast as they usually do. The first test bottle tasted just fine.
I went the other way around last Tuesday. Walked the dogs while
heating from 155F to 206F for an Amber Ale,
Are you mashing now?
forgot to take the
harvested trub with US-05 in there out of the fridge, remembered it
5mins before end of boil ... DANG! Ran upstairs to get the glass jar
and set it on the lid of my kettle. Shortly thereafter it looked like
some of the slurry wanted to start cooking. Cooled it back down and
pitched it. The fermenter kicked into gear withing the usual 4-5h.
Let's see how it tastes in another week when I rack off to secondary.
I always take a sip. When it's a Belgian maybe two, or three ...
I wouldn't be surprised if it killed off some of the yeast, but that sludge contains so many cells that a lot of it survived. Microorganisms are pretty amazingly hardy sometimes.
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